Spanish Vegetable Bean Rice Empedrado Murciano Recipe

Creating this empedrado Murciano brings back memories of cozy kitchen gatherings with friends, where the aroma of saffron and sweet paprika fills the room. This dish is a savory symphony of flavors, with tender Bomba rice and hearty pinto beans, all beautifully accented by the zest of fresh lemon and parsley.

Empedrado Murciano, a classic Spanish dish, beautifully combines wholesome ingredients like bomba rice and pinto beans. I adore how the flavors are enhanced by the sweet notes of paprika and the fragile perfume of saffron threads.

This recipe brings not just a pleasing taste but also a nutritious combination of fiber and protein, a virtually perfect salad for a main dish.

Spanish Vegetable Bean Rice Empedrado Murciano Recipe Ingredients

• Bomba or Calasparra rice: These rice varieties are known for their ability to absorb flavors and liquids, creating a delectable and hearty base rich in carbohydrates.
• Pinto beans: Packed with protein and fiber, they add a creamy texture and boost the dish’s nutritional profile.
• Olive oil: Provides healthy fats; enhances flavor and adds a moist, rich texture to the dish.
• Red bell pepper: Adds a sweet, crunchy element and is high in vitamin C and antioxidants.
• Saffron threads: Imparts a golden color and a distinct, aromatic flavor, elevating the overall taste.

Spanish Vegetable Bean Rice Empedrado Murciano Recipe Ingredient Quantities

• 1 cup Bomba or Calasparra rice
• 1 1/2 cups cooked pinto beans
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tomatoes, grated
• 1 teaspoon sweet paprika
• 1/2 teaspoon saffron threads
• 4 cups vegetable broth
• Salt to taste
• Black pepper to taste
• 1 bay leaf
• Fresh parsley, chopped (for garnish)
• 1 lemon, cut into wedges (for serving)

How to Make this Spanish Vegetable Bean Rice Empedrado Murciano Recipe

1. In a large pan or pot set over medium heat, warm the olive oil. Add the onion, chopped finely, and the red bell pepper, cut into dice, and sauté them until softened, which should take about 5 minutes.

2. Incorporate the minced garlic and keep cooking for one more minute until the aroma becomes fragrant.

3. Mix the grated tomatoes in and cook until the mixture thickens just a bit, about 3 minutes.

4. Add the sweet paprika and saffron threads, stirring to combine with the vegetables.

5. Add Bomba or Calasparra rice and mix well to coat the grains with the vegetable mixture.

6. Include the vegetable broth, a bay leaf, and season it to your liking with salt and black pepper. Stir all of it to combine well.

7. Heat the mixture until boiling, then lower the heat to simmering, cover, and let it cook for about 15 minutes.

8. Gently mix the cooked pinto beans into the rice. Once folded in, cover the pan again and let the dish cook for an additional 5-7 minutes. Depending on the power of your stove and the type of pot you are using, the cooking time may vary. Check for doneness after 5 minutes. When it is finished, the rice will be tender and the beans heated through.

9. Take the dish off the heat and throw away the bay leaf. Cover the dish and let it sit for a few minutes. This time allows the flavors to mix and meld.

10. Serve the empedrado Murciano with lemon wedges on the side, and garnish with fresh parsley.

Spanish Vegetable Bean Rice Empedrado Murciano Recipe Equipment Needed

1. Large pan or pot with a lid
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Grater
6. Measuring cups
7. Measuring spoons

FAQ

• Can I use other types of rice?Any short-grain or medium-grain rice can be used, but for this dish, it is traditional to use Bomba or Calasparra rice.
• Can I substitute the pinto beans?Certainly! You can also use other beans, such as these:
  • Cannellini beans
  • Garbanzo beans
  as substitutes.
• How do I cook the pinto beans?You may use either canned pinto beans, which have been drained and rinsed, or you may use dried beans that have been cooked until tender.
• Is saffron necessary?Saffron imparts a unique flavor and color, but if you can’t get saffron, you can use turmeric for coloring. Just know that saffron and turmeric are two very different spices, and your dish will taste different if you use turmeric.
• Can I make this recipe ahead of time?Certainly! Advance preparation and convenient reheating are possible. Sit it is often good for flavoring, as in flavoring a stew.
• What’s the best way to serve Empedrado Murciano?Serve it steaming, embellished with new parsley and lemon slices for a kick of acidity.
• Are there variations to this recipe?Certainly, you may include other vegetables such as peas or artichokes to impart even more flavor and nutrition.

Spanish Vegetable Bean Rice Empedrado Murciano Recipe Substitutions and Variations

If using Bomba or Calasparra rice, substitute with Arborio rice or any other short-grain rice.
Kidney beans or cannellini beans can be used in place of pinto beans.
Red bell pepper: substitute with green bell pepper or with roasted red peppers.
Substituting saffron isn’t easy, but if you find yourself without this luxurious ingredient, there are a couple of ways to get close to the final dish you were planning. For saffron threads: substitute with 1/4 teaspoon turmeric for color (though it will change the flavor slightly).
For vegetable stock: if not seeking a vegetarian option, substitute with chicken stock; otherwise, use water with added bouillon for flavor.

Pro Tips

1. Bloom the Saffron: To maximize the flavor and color of the saffron, soak the saffron threads in a small amount of warm broth for a few minutes before adding them to the dish. This helps release their vibrant color and aroma more effectively.