Spanish Vegetable Rice with Mushrooms

Make Spanish vegetable rice with red pepper, zucchini, mushrooms, and garlic. This simple skillet recipe uses round rice.

Cut the zucchini and pepper before heating the pan so the vegetables can go in without pausing. For a version with more greens and saffron broth, try Spanish widowed rice. Explore Golden Saffron for saffron threads and other cooking ideas.

How to Make Spanish Vegetable Rice

1. Pour 2 tablespoons of extra virgin olive oil into a nonstick frying pan which is over medium high heat.
2. After one minute, add in a red bell pepper that is cut into ½ inch pieces, one zucchini which is chopped into ¼ inch pieces, and 8 mushrooms that are cut into ¼ inch thick slices. Mix and cook all the ingredients together for about 5 minutes.
3. Adequate sea salt, cracked black pepper, and 3 cloves of garlic need to be minced and mixed with other things for 30-40 seconds.
4. Now it’s time to add 2 ½ cups of cold water into the pan and season it with some sea salt. When the water comes to a boil, sprinkle one cup of round rice, and give it a gentle mix.
5. There is no water left in the pan after 11-12 minutes. Remove the pan from the heat, cover with a dish cloth, and let it rest for 2 minutes

Serve the rice hot from the skillet. If you have plain cooked rice left from another meal, Spanish leftover rice fritters give it a crisp second use.