Rice Recipe with Winter Vegetables

Rice with winter vegetables goes very well with thyme and rosemary dressing, very common herbs in any kitchen today. Rosemary abounds in Mediterranean areas, it is considered the king of condiments to accompany roasts and meats. It’s penetrating, fresh and country aroma pairs very well with certain salads, soups, marinades, fish, poultry, game stews and rice dishes.

The humble thyme can be an admirable first actor in the kitchen, as in the typically Catalan thyme soup. It is a good additive in meat preparations and marinades. It perfumes certain foods such as tomatoes, corvettes and potatoes, goes well with poultry and fish, roast meats, impeccable aroma for game and in rice dishes it leaves its unique accent, as in this rice with thyme and rosemary that I share.

Ingredients to make Rice with winter vegetables:

1. ½ red bell pepper
2. ½ green bell pepper
3. 1 beautiful, ripe tomato
4. 150 grams of mushrooms
5. 1 bunch of tender garlic
6. 1 artichoke
7. 300 grams of bomba rice
8. 900 milliliters of water or broth
9. 400 grams of ribs cut into small pieces
10. 1 small glass of olive oil
11. 400 grams of Iberian pork
12. 1 sprig of rosemary
13. 1 sprig of fresh thyme
14. 1 teaspoon salt
15. saffron to taste
16. 1 teaspoon sweet paprika

How to make Rice with winter vegetables:

• We heat the oil in the paella pan and in it we fry the clean and chopped vegetables of the winter paella, and when they are fried we put them aside on a plate.
• In the same oil we fry the ribs and the Iberian pork cut into small pieces.
• Once the meat is browned, add the grated tomato and fry it well.
• Next, add the winter rice vegetables to the paella pan, the teaspoon of paprika and the bomba rice, and fry for a couple of minutes.
• Add the water or the meat broth, the saffron, salt and the sprigs of thyme and rosemary.
• Let the winter rice with sautéed vegetables boil over high heat for 20 minutes until the broth is consumed. Halfway through cooking, check the salt level.
• Let the rice with winter vegetables rest for a few minutes and serve it freshly made so that it does not overcook.