Dry Tomato Rice with Artichokes
Dry-style rice with tomato, artichokes, and a vegetable sofrito, cooked without stirring until the stock is absorbed.
Short-grain rice takes on the flavor of a sofrito of onion, pepper, garlic, and tomato, with tender artichokes. Spread the rice out before cooking and leave it undisturbed as it absorbs the stock.
Method
- 01
Prepare the artichokes
Remove the tough outer leaves and trim the artichoke tips down to the tender parts. If there is a fuzzy center, remove it; cut the artichokes into quarters or wedges.
20 min - 02
Make the sofrito and sauté the artichokes
Heat the oil in a paella pan or wide skillet over medium heat. Add the onion and pepper and cook until soft and lightly golden. Stir in the garlic, then add the artichokes; cook until the vegetables are tender and the artichokes begin to brown.
15 min - 03
Add the tomato, paprika, and rice
Add the tomato and cook until much of its moisture has evaporated and the sofrito has thickened. Take the pan off the heat, add the paprika, and stir briefly so it does not burn. Return the pan to the heat, add the rice, and stir to coat the grains with the sofrito.
8 min - 04
Add the stock and cook the rice
Pour in the hot stock. Add the salt and pepper, stir gently to combine, and spread the rice evenly. Once the stock begins to boil, cook without stirring until the rice is tender and the liquid has been absorbed.
18 min - 05
Let the rice rest
Remove the pan from the heat and let the rice rest before serving.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.