Spanish Rice Stew
with white beans / summer squash / baguette
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 2022, but we've added white beans this time around for extra protein.
Ingredients
- Rice, uncooked white or brown - 1 cup
- 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 - 1 cup
- Green onions - 2 stalks , chopped, green and white parts combined
- Beans, white or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
- 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
- Yogurt, plain or Greek - 1/2 cup
- Baguette, small (opt) - 1
Prep
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Rice - (Skip if made ahead for Monday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
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Make spice mix - Combine salt, paprika, oregano, saffron, and red pepper flakes. (Can be done up to 5 days ahead)
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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)
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Peas - Defrost if frozen.
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Green onions - Prep as directed.
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Beans - Drain and rinse.
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Make
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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.
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Add squash, garlic, and spice mix and saute for 1 minute more.
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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.
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Add peas and white beans to the soup. Simmer until heated through, ~2 minutes more.
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If rice was made ahead, warm it in the microwave.
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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.
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Divide rice between bowls. Ladle soup over top. Serve with green onions, yogurt, and bread on the side. Enjoy!
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