This recipe sounded too good not to try. What a scrumptious dish. I only made minor modifications. Enjoy!
3 tablespoons olive oil + 1 teaspoon olive oil
1/2 cup arborio rice
1/2 cup long grain rice
1 bay leaf
1 onion, chopped
3 cloves garlic, minced + 1 clove garlic crushed
1 medium carrot, halved and sliced
1 cup green beans, cut into 1″ length
1 medium zucchini, halved and sliced
1 red or orange pepper, cut into 1″ slices
1 cup grape tomatoes, halved
1/4 cup spinach, chopped (use frozen spinach)
1 3/4 cup vegetable broth
1 teaspoon paprika
1 teaspoon coriander
1/2 teaspoon saffron
1/2 teaspoon cumin
1/2 teaspoon salt
freshly ground pepper
Use a large pan with a lid.
Heat 1 teaspoon olive oil in pan, toss in garlic. Then add rice and saute until the rice becomes slightly translucent (about 8 minutes). Pour out the rice into a bowl and set aside.
Using the same pan, add 3 tablespoons olive oil and saute the onions, garlic, bay leaf and carrot until they are soft. Add the zucchini, peppers, and green beans and saute another 2 minutes.
Add the rice into the vegetable mixture, as well as the spices. Stir until all is well combined. Add the tomatoes and combine.
Now add the broth and let the pan come to a slight simmer. Cover with lid and cook under medium heat for 10 minutes. Quickly toss in the frozen spinach, turn off the heat, and let the pan sit for another 15-20 minutes. Do NOT open the lid! This makes sure that all the moisture and flavor is completely absorbed into the rice. After 15-20 minutes, fluff the rice and serve hot. Makes 3 servings.