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Spanish Rice Stew
with summer squash / baguette

Active: 30 Total: 30

Inspired by the flavors of the popular Spanish rice dish paella, this vegetarian stew is unique and hearty enough that even meat-eaters will enjoy it. A swirl of yogurt and crusty bread for dipping add a little something extra. This meal was last featured in 2017.

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Ingredients

Metric
Servings:
4
Spanish Rice Stew:
  • Salt - 1 tsp
  • Paprika, smoked - 1 tsp
  • Oregano, dried - 1 tsp
  • Dried saffron (opt) - 1/4 tsp
  • Red pepper flakes - 1/4 tsp
  • Garlic - 3 cloves, chopped
  • Bell peppers, red - 1, chopped
  • Onions, medium - 1, chopped
  • Carrots - 8 oz, chopped
  • Summer squash, yellow - 12 oz, diced
  • Peas, frozen or canned - 1 cup
  • Green onions - 2 stalks, chopped, green and white parts combined
  • Oil, olive - 2 Tbsp
  • Stock, any type - 3 cups
  • Wine, white - 1 cup (any dry variety; sub stock)
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Bay leaves - 2
  • Lemon juice - 3 tsp
  • Cooked rice (leftover from Monday) - 1 1/2 cups
  • Yogurt, plain or Greek - 1/2 cup
  • Baguette, small (opt) - 1

Nutrition Facts

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Prep

  1. Make spice mix - Combine salt, paprika, oregano, saffron, and red pepper flakes. (Can be done up to 5 days ahead)

  2. Garlic / Bell peppers / Onions / Carrots / Squash - Prep as directed. Store garlic in one container. Combine bell peppers, onions, and carrots in another container. Store squash in a third container. (Can be done up to 5 days ahead)

  3. Peas - Defrost if using frozen. Drain and rinse if using canned.

  4. Green onions - Chop.

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Make

  1. Heat a Dutch oven or stockpot over medium heat. Add oil and then bell peppers, onions, and carrots. Saute until tender, 4 to 5 minutes.

  2. Add squash, garlic, and spice mix and saute for 1 minute more.

  3. Pour stock, wine, and tomatoes (including liquid) over vegetables. Add bay leaves and bring to a simmer. Simmer for 5 minutes to let the flavors come together.

  4. Add peas to the soup. Simmer until peas are heated through, ~2 minutes more.

  5. Turn off the heat under the soup. Remove bay leaves and stir in lemon juice. Taste and season with some salt and pepper and some more lemon juice if you’d like.

  6. Divide rice between bowls. Ladle soup over top. Serve with green onions, yogurt, and bread on the side.

Nutrition Facts

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Reviews

Ratings

Original (18)
Gluten-free (2)
No ratings yet.
Paleo (0)
Vegetarian (12)

Most Helpful

Delicious! What a lovely and bright summer soup. We will be making this again. Might add white beans or chickpeas next time for a bit of protein in the veggie version.

By: Sarah
Posted: Aug 02, 2022
Diet: Vegetarian
1 Helpful

17 reviews

Took me a couple of tries to get a version I was happy with. Buy frozen mussels, and Aldi has great ones. The yogurt makes it creamy in the end, and you have to add more salt and pepper to pull a good flavor.

By: Lee
Posted: Sep 19, 2022
Diet: Original
0 Helpful

We loved this! We used cooked shrimp and built the stew to order. Makes it super fast and easy once the soup is made.

By: Sara
Posted: Sep 06, 2022
Diet: Gluten-free
0 Helpful

Meh

By: Travis
Posted: Sep 03, 2022
Diet: Original
0 Helpful

This was fine. Added beans as someone suggested, and I'm glad we did. There wasn't anything wrong with the recipe. Just not a favorite.

By: Jennifer
Posted: Aug 30, 2022
Diet: Vegetarian
0 Helpful

Kids loved this. I added white beans.

By: Jessica
Posted: Aug 30, 2022
Diet: Vegetarian
0 Helpful

It tasted underwhelming to me. Partly my fault--allergic to carrots and used a frozen seafood medley that didn't deliver. I think it needed more seasoning, too, though.

By: Alana
Posted: Aug 29, 2022
Diet: Original
0 Helpful