Spanish Cuisine
Arroz con Verduras y Limón
Light, vibrant, and incredibly fresh, this vegetarian rice with seasonal vegetables is the perfect everyday meal, bringing the warmth and lightness of the Mediterranean coast. The rice grains absorb the aromas of juicy sweet bell peppers, tender young zucchini, and fresh carrots, while the final touch of lemon zest and herbs transforms the flavor, adding a refined citrus note. This balanced and wholesome dish is quick and easy to prepare, allowing you to enjoy the natural tastes of vegetables in their best form.
Dishday
Recipe overview
- Total time
- 1 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- Spanish Cuisine
Nutrition
per serving
- Calories
- 290 kcal
- Protein
- 6 g
- Fat
- 8 g
- Carbs
- 48 g
- Fiber
- 3.5 g
Step by step
Method
- 01
Prepare the vegetables
Prepare the vegetables: dice the zucchini and bell pepper into small pieces, finely chop the onion, and mince the garlic. Grate the lemon zest with a fine grater and squeeze the juice into a separate container.
- 02
Heat olive oil in a deep wide skillet and sauté the onion and…
Heat olive oil in a deep wide skillet and sauté the onion and garlic until translucent. Add the zucchini and pepper, sautéing over medium heat until the vegetables are soft (about 5-7 minutes).
- 03
Add the rice to the skillet with the vegetables and stir, hea…
Add the rice to the skillet with the vegetables and stir, heating for 1-2 minutes until the rice becomes slightly transparent at the edges — this helps it maintain its texture.
- 04
Pour in hot vegetable broth just enough to cover the rice
Pour in hot vegetable broth just enough to cover the rice. Cover with a lid and simmer over medium heat for about 18-20 minutes, without stirring, until the liquid is almost completely absorbed.
- 05
Two minutes before finishing, pour in the lemon juice and add…
Two minutes before finishing, pour in the lemon juice and add the lemon zest. Remove from heat, stir in fresh chopped parsley, and let the dish rest covered for a few minutes.
Dishday
Useful advice
Cooking tip
For this recipe, it's best to use rice varieties suitable for paella (like Bomba or Calasparra), as they hold their shape well and absorb the vegetable broth flavor perfectly. Add the lemon strictly at the end to preserve its fresh aroma and avoid any unwanted bitterness from the zest during heat treatment.
How to serve
Serve the rice in a deep bowl, garnished with a generous amount of chopped parsley or cilantro. Drizzle with a little extra virgin olive oil for brightness and add a wedge of fresh lemon so each guest can adjust the acidity to their liking.
How to store
The finished rice stores perfectly in the refrigerator in a sealed container for up to 2 days. Before reheating, add a couple of tablespoons of water or vegetable broth to refresh the consistency and make the rice juicy again.
Note
You can vary the vegetable composition according to the season: in winter, add cauliflower or green peas, and in summer, try green beans or artichokes.
