Rice with chard, potatoes and white beans
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Rice dish
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Rice dry round-grain 240 g
- Swiss chard trimmed leaves and stalks 400 g
- White beans cooked and drained 400 g
- Onion 150 g
- Garlic 3 cloves 9 g
- Potato peeled 500 g
- Sweet paprika 3 g
- Saffron 0.1 g
- Water hot 1800 g
- Extra virgin olive oil 30 g
- Parsley chopped 4 g
- Salt or to taste 1 g
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Method
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Chop the onion and garlic. Separate the chard leaves from the stalks; slice the stalks thinly and the leaves into strips. Cut the potatoes into 3 cm pieces.
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Soften the onion, garlic and chard stalks in the oil for 7–8 minutes. Briefly remove from the heat, add the paprika and stir. Add the potatoes, saffron, salt and 1,800 g hot water. Simmer gently for 8 minutes.
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Add the rice and cook at a moderate simmer for 12 minutes. Add the chard leaves and drained beans and continue for 6–8 minutes until the rice and potatoes are tender and the beans hot.
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Add the parsley and serve immediately in four deep plates, with some broth in each portion.
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