Spanish Roasted Red Pepper and Artichoke Rice

This Spanish-style rice pairs the sweetness of roasted red peppers with the distinctive, slightly nutty flavor of artichoke hearts, all folded into paprika-scented rice. It is a vegetarian one-pot dish full of sunny Mediterranean flavor.

Ingredients

• 1 cup long-grain rice
• 2 cups vegetable stock
• 1 large red bell pepper, cut into strips
• 1 cup artichoke hearts (jarred or canned), cut into chunks
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon sweet paprika
• Salt and black pepper, to taste
• 1/4 cup chopped fresh parsley
• 1 lemon, cut into wedges

Instructions

1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment, add the pepper strips, drizzle with 1 tablespoon of olive oil, season with salt and pepper, and roast for about 20 minutes until soft.
2. Heat the remaining tablespoon of olive oil in a large pot. Sauté the onion and garlic for about 3 minutes until fragrant, then stir in the paprika.
3. Add the rice and stir until every grain is coated in oil. Pour in the vegetable stock, bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
4. Fold in the roasted peppers and artichoke hearts and cook, covered, for another 5 minutes until all the liquid is absorbed. Fluff with a fork and stir in the parsley.
5. Garnish with lemon wedges and serve hot.

Tips

• A handful of black olives adds a salty, briny note that works beautifully here.
• For a deeper, more aromatic flavor, add a small pinch of saffron with the stock.

Nutrition

Calories: about 350 per serving | Protein: 8 g | Carbs: 60 g | Fat: 10 g