Arroz con Piquillo
A flavorful rice dish featuring roasted piquillo peppers, often cooked with chicken or vegetables, offering a sweet and slightly smoky profile.
🧂 Ingredients
- 300 g Arborio rice
- 200 g Roasted piquillo peppers(chopped)
- 750 ml Chicken broth
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 2 tbsp Olive oil
- 100 ml White wine(dry (optional))
- 50 g Parmesan cheese(grated)
- 2 tbsp Fresh parsley(chopped)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Heat olive oil in a large pan or pot over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
⏱️ 5 minutes - 2
Add minced garlic and cook for another minute until fragrant.
⏱️ 1 minute - 3
Add the Arborio rice to the pan and toast for 1-2 minutes, stirring constantly, until the edges of the grains become translucent.
⏱️ 2 minutes - 4
If using, pour in the white wine and stir until it has evaporated.
💡 Tip: This deglazes the pan and adds depth of flavor. - 5
Begin adding the chicken broth, one ladleful at a time, stirring frequently. Wait until each ladleful is almost completely absorbed before adding the next.
💡 Tip: Stirring releases the starch from the rice, creating a creamy texture. - 6
Continue this process for about 18-20 minutes, or until the rice is al dente (cooked through but still firm to the bite).
⏱️ 20 minutes - 7
Stir in the chopped piquillo peppers, grated Parmesan cheese, and chopped parsley. Season with salt and pepper to taste.
💡 Tip: Taste and adjust seasoning as needed. - 8
Serve immediately, garnished with extra parsley and Parmesan if desired.
💡 Pro Tips
- ✓Ensure the chicken broth is warm when adding it to the rice to maintain cooking temperature.
- ✓Don't overcook the rice; it should be creamy but not mushy.
- ✓Piquillo peppers can be found jarred in most supermarkets.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add cooked shredded chicken or shrimp during the last 5 minutes of cooking.
- Incorporate other vegetables like peas, corn, or finely diced zucchini.
- For a vegetarian version, use vegetable broth and add sautéed mushrooms.