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! ❤️
Difficulty: I can light the stove
250 g round grain rice
1.5 l chicken broth
50 g white beans
200 g rainbow chard
1 garlic clove
1 teaspoon of sweet paprika
STEP BY STEP
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!