Spanish Rice Stew
with summer squash / baguette

Name: Spanish Rice Stew
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tsp Salt; 1 tsp Paprika, smoked; 1 tsp Oregano, dried; 1/4 tsp Dried saffron (opt); 1/4 tsp Red pepper flakes; 3 cloves Garlic, chopped; 1 Bell peppers, red, chopped; 1 Onions, medium, chopped; 8 oz Carrots, chopped; 12 oz Summer squash, yellow, diced; 1 cup Peas, frozen or canned; 2 Tbsp Oil, olive; 3 cups Stock, any type; 1 cup Wine, white (any dry variety; sub stock); 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 2 Bay leaves; 2 Tbsp Cilantro, chopped; 3 tsp Lemon juice; 1 1/2 cups Cooked rice (leftover from Monday); 1/2 cup Yogurt, plain or Greek; 1 Baguette, small (opt)

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Dependency

Southwestern Spiced Chickpea Burrito Bowls

Ingredients

Metric

Servings:

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
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
Cilantro - 2 Tbsp , chopped
Lemon juice - 3 tsp
Cooked rice (leftover from Monday) - 1 1/2 cups
Yogurt, plain or Greek - 1/2 cup
Baguette, small (opt) - 1

Prep

Make spice mix - Combine salt, paprika, oregano, saffron and red pepper flakes. (Can be done up to 5 days ahead)
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)
Peas - Defrost if using frozen. Drain and rinse if using canned.

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Make

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.
Add squash, garlic and spice mix and saute for 1 minute more.
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.
Add peas to the soup. Simmer until peas are heated through, ~2 minutes more.
While soup finishes, chop cilantro.
Turn off the heat under the soup and stir in lemon juice. Taste and season with some salt and pepper and some more lemon juice if you’d like.
Divide rice between bowls. Ladle soup over top. Serve with cilantro, yogurt and bread on the side.

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