Arroz con acelgas | Rice soup with chard


Hi, cocinero! How are you?  I hope you are having a good week.

Today I bring you another traditional rice dish from Valencia: arroz con acelgas (rice soup with chard). You know how important is rice for Valencians. We cook it in many different ways, with such a wide variety of products: meat, veggies, fish…

This time we are preparing a soupy and creamy rice with chard in the pressure cooker. This means that we need more broth (or even water) than for paella, which is a dry rice dish. We cook the rice after preparing a “sofrito” with chard in an excess of broth so that at the end we have a kind of rice soup. In Spanish, this is called “arroz caldoso”. Oh, and as always, we use round grain rice!

Hope you like it cocinero! ❤️

Serves: 3

Difficulty: I can light the stove



250 g round grain rice

1.5 l chicken broth

1 potato

1 onion

1 tomato

50 g white beans

200 g rainbow chard

1 garlic clove

1 teaspoon of sweet paprika



Peel, chop the onion and fry it in olive oil.

Once the onion is brownish, add the chard and fry together for 5 minutes.

Peel and slice the potato around 0.5cm thick. Add the potato, the beans, the minced garlic, and the paprika. Mix well and cook together for a couple of minutes.

Add the grated tomato and the rice. Mix and cook all together for a couple of minutes.

Add the broth (you can use water too), close the pressure cooker and cook for 7 minutes.

And your arroz con acelgas is ready!Enjoyyyy!

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