In my day to day I usually eat very simple recipes, in fact I cook more and more simply and I leave the more elaborate recipes for special occasions or for the weekends.

When I make a rice recipe, I usually cook it separately and at the end I mix it with the rest of the ingredients to save time, because I can take the opportunity to prepare both things at the same time and the rice usually takes less time to be ready.



  • 1/2 taza de arroz integral (100 g)
  • Aceite de oliva virgen extra al gusto
  • 4 dientes de ajo laminados
  • 1/2 pimiento rojo en tiras
  • 1/2 taza de judías verdes congeladas (70 g)
  • 1/2 taza de habas congeladas (70 g)
  • 1/2 taza de alcachofas congeladas (70 g)
  • 1 tomate troceado
  • 1 cucharadita de pimentón dulce
  • 2 cucharaditas de romero seco
  • 2 cucharaditas de tomillo seco
  • 1 cucharadita de cúrcuma en polvo
  • Pimienta negra molida al gusto
  • Limón (opcional)


  1. Cook the rice according to the instructions on the package (I used 1 cup of water or 250 ml and it was ready in 25 minutes, although the water and cooking time vary depending on the brand.)
  2. En Add the oil to a paella pan, deep frying pan or pot and when it is hot, add the garlic cloves and the pepper. Cook over medium-high heat about 5 minutes, stirring occasionally.
  3. Add in the beans, broad beans, and artichokes. Cook for about 10 more minutes.
  4. Add the tomato (I don’t remove the skin) and cook for 10 minutes.
  5. Finally, add the strained brown rice, the rest of the ingredients (except the lemon), stir and cook for 5 minutes to allow the flavors to meld.
  6. I like to serve it with lemon and add a splash of juice when I already have the rice on the plate.
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