Basque Inspired Rice

Basque Inspired Rice

From Wikipedia:

The Basque Country, or Euskal Herria as it is known to its inhabitants, encompasses three provinces of Southern France and four of Northern Spain. The origins of the Basque people are unknown, but it is likely that they have inhabited the region since prehistoric times. Like the Basque language, which is distinct from any other known language, Basque cuisine is unique and superb. Its major focus is on fresh, well-prepared dishes using local, seasonal ingredients Basque cuisine is influenced by the abundance of produce from the sea on one side and the fertile Ebro valley on the other. The mountainous nature of the Basque Country has led to a difference between coastal cuisine dominated by fish and seafood, and inland cuisine… with many vegetables and legumes… the French and Spanish influence is strong. Basque dishes are not based on elaborate sauces or spice combinations. The excellence of Basque cooking is due to the use of high quality, local ingredients in season, combined with preparation that enhances, rather than masks, the natural flavor of the food.

With that, I decided to make a rice dish using pure Basque influence and inspiration; fresh vegetables, just a kiss of spice, and good strong rice with regional flavor that carries on through.

1/2 cup chopped white onion
1/2 cup chopped spring onion
1 cup chopped green pepper
1 cup dried tomatoes
3 or 4 tablespoons olive oil
1 tablespoon minced garlic
4 cups chicken broth
2 cups Arborio rice
1 teaspoon sweet Spanish pimenton de la Vera
1/2 teaspoon cracked black pepper
 
You can use any kind of rice, we just happened to have arborio on hand. I was also going to add some fresh parsley, but ended up forgetting to put it in, so I left it off the recipe.

First, I sauteed the white onions in olive oil until they began to brown, then I sweated the green pepper, spring onions and garlic just until the garlic started turning brown. Next, I added the sweet smoked paprika, black pepper and then stirred everything for a minute or two. After that, I added the chicken broth, brought it to a boil, then added the rice.

I returned the broth to a boil, sprinkled the dried tomatoes over it; I used ones grown in our garden last summer that we dehydrated. Fresh tomatoes can be used, but they really weren't available at the time and the ones in the grocery store taste like plastic.

I covered the pot and reduced the heat; I put the heat setting on number 2, just before low. I let the rice cook for 40 minutes, then turned off heat and let the pot sit on same burner for 20 additional minutes. The purpose of this was to help form a delicious crust on the bottom.

When the rice was finished, I turned it out into a bowl and served - it was delicious! This went perfectly as a side to the Basque Hake that we had for supper: