Spanish Rice with Alubias and Mushrooms

Name: Spanish Rice with Alubias and Mushrooms
Prep time: 15M
Total time: 58M
Yield: 6 Servings
Cuisine: Spain
Ingredients: 3 tbsp. Extra Virgin Olive Oil; 8 oz. cremini mushrooms, stemmed, thinly sliced; 8 oz. oyster mushrooms, torn into bite-sized pieces; Sea Salt; Ground Black Pepper; ½ cup finely chopped yellow onion; 1 tbsp. Minced Garlic; 1 box Valencia Rice; 1 tsp. smoked paprika; 1 tsp. minced fresh rosemary, plus rosemary sprigs, for garnish; ½ cup dry white wine; 2 packets Powdered Chicken Flavored Bouillon; 1 can Cannellini; ¼ cup Fancy Pimientos; 1 oz. Manchego cheese, shaved (optional); 2 lemons, cut into wedges, for garnish

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In addition to paella, Spain offers a wide variety of rice dishes with classic ingredients that vary by region. In this version, we’ve created a delicious Spanish Rice with White Beans and Mushrooms, inspired by Valencian tradition. Prepared in a paella pan, it combines fluffy and enriched GOYA® <a href="https://www.goya.com/en/products/valencia-rice-box/">Valencia Rice</a> with the tasty flavor of GOYA® <a href="https://www.goya.com/en/products/cannellini-can/">Cannellini</a>, mushrooms, and spices, creating a delicious and aromatic dish. To serve, garnish with red peppers, rosemary, Manchego cheese (optional), and lemon wedges. A dish that can be enjoyed on special occasions or any day of the week, especially on cold autumn and winter days.

Total Time

58m

Prep Time:15m

Cook Time:43m

Yields:6 Servings

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Ingredients

3 tbsp.

GOYA® Extra Virgin Olive Oil, divided

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8 oz.

cremini mushrooms, stemmed, thinly sliced

8 oz.

oyster mushrooms, torn into bite-sized pieces

GOYA® Sea Salt, to taste

GOYA® Ground Black Pepper, to taste

½ cup

finely chopped yellow onion

1 tbsp.

GOYA® Minced Garlic

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1 box
(12 oz.)

GOYA® Valencia Rice

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1 tsp.

smoked paprika

1 tsp.

minced fresh rosemary, plus rosemary sprigs, for garnish

½ cup

dry white wine

2 packets

GOYA® Powdered Chicken Flavored Bouillon, mixed with 3 1/2 cups hot water

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1 can
(15.5 oz.)

GOYA® Cannellini, or <a href="https://www.goya.com/en/products/great-northern-beans/" aria-label="View recipe title 26" alt="https://www.goya.com/en/products/great-northern-beans/" tabindex="0">Great Northern Beans</a>, drained and rinsed

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¼ cup

GOYA® Fancy Pimientos, sliced

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1 oz.

Manchego cheese, shaved (optional)

lemons, cut into wedges, for garnish

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Directions

Kitchen View

Step 1

Heat 2 tbsp. oil in large 13-inch paella pan over medium-high heat. Add mushrooms and cook until golden-brown and tender, about 8 to 10 minutes. Season with salt and pepper, to taste. Transfer to a plate and set aside.

Step 2

Heat remaining oil in paella pan over medium heat. Add onion and cook, stirring frequently, until tender, about 3 to 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in rice, paprika and rosemary. Cook, stirring occasionally, for 2 to 3 minutes, or until rice is coated.

Step 3

Stir in wine and bring to a boil; cook, stirring frequently, until wine has evaporated, about 1 minute. Add bouillon mixture; bring back to a boil. Stir in beans. Spread rice mixture in an even layer and top with mushrooms. Reduce heat to medium. Cook, undisturbed, until most of the liquid has been absorbed and rice is tender, about 20 to 30 minutes.

Step 4

Remove from heat. Let rice rest for 5 minutes. Arrange pimiento strips over rice; top with rosemary sprigs and Manchego. Serve with lemon wedges and enjoy.

How to Prep This Dish in Advance

Make entertaining stress-free by preparing this dish a few hours in advance! Simply cook through Step 3, stopping when the rice is just slightly undercooked and most of the liquid has been absorbed (about 15 to 18 minutes). Let it cool in the pan at room temperature. When you’re ready to serve, reheat it covered over medium heat until the rice is tender and the liquid is fully absorbed, about 8 to 10 minutes.

How to Prep This Dish in Advance

Make entertaining stress-free by preparing this dish a few hours in advance! Simply cook through Step 3, stopping when the rice is just slightly undercooked and most of the liquid has been absorbed (about 15 to 18 minutes). Let it cool in the pan at room temperature. When you’re ready to serve, reheat it covered over medium heat until the rice is tender and the liquid is fully absorbed, about 8 to 10 minutes.

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