Smoked Paprika Rice

The story this dish tells

Paprika, a staple of Spanish cuisine, traces its European roots to the 16th century after peppers were brought from the Americas. In La Vera, Spain, monks began drying red peppers over oakwood fires, creating the unique smoked paprika (pimentón ahumado), now protected by a Designation of Origin (DOP). This spice became essential in classic Spanish dishes such as chorizo and regional stews.

This rice dish honors that tradition with smoky depth, while also offering a complete plant-based meal. Across cultures, combining legumes and grains like rice and chickpeas has been a time-tested way to achieve high-quality plant protein.

Health benefits

• Paprika contains capsaicin, a compound with antioxidant and anti-inflammatory properties.

• Rice and chickpeas together provide complete plant-based protein.

• Rich in fiber, iron, and antioxidants.

Preparation tips

• Use dry sun-dried tomatoes for intense flavor.

• Brown rice works well with a longer cooking time.

• Fresh parsley adds a final herbal note.

Best season to enjoy it

• Great in cooler months when smoky, comforting flavors are welcomed, or during spring outdoor cookouts.

Food safety notes

• Contains legumes: consider digestive sensitivity.

• Avoid if allergic to peppers or sensitive to capsaicin.

• Store promptly in the fridge to avoid bacterial growth.

Smoked Paprika Rice Recipe

Ingredients
A:

• 2 Tbsp light olive oil

• 1/2 cup finely diced onion

• 1 garlic clove, minced

B:

• 2 cups rice

• 1/8 cup chopped sun-dried tomatoes

• 1 cup cooked chickpeas

• 1 Tbsp smoked paprika

• 1/2 tsp ground cumin

C:

• 2 cups vegetable broth

• Salt to taste

D:

• 1/4 cup fresh curly parsley, chopped

Instructions

1. In a 2–3-quart lidded pot, heat oil over medium-low heat.

2. Sauté onion until translucent, then add garlic and cook 1–2 more minutes.

3. Stir in the rice to coat it with oil. Add ingredients from group B and mix well.

4. Pour in broth, season with salt, and bring to a gentle boil uncovered.

5. Let most of the liquid absorb, stirring once to prevent sticking.

6. Reduce heat, cover, and cook for 15 minutes.

7. Stir again, cover, and cook another 10 minutes.

8. Add chopped parsley and fluff with a fork before serving.

Storage and shelf life

• Keeps well in the fridge for up to 4 days. Reheat with a splash of water to restore fluffiness.

Healthier ingredient swaps

• Substitute white rice with brown rice.

• Use water sauté instead of oil for lower fat.

• Add spinach or kale at the end for extra nutrients.

Pairing ideas

Delicious alongside:

• Roasted Chicken

• Baked Trout

• Classic Greek Salad

• Grilled Veggie Skewers

🤓 Did you know?

Smoked paprika from La Vera gets its signature flavor from a traditional drying method over oak or holm oak firewood for 10–15 days. This sets it apart from other types of paprika.

Dietary restrictions to consider

• Suitable for vegetarian and vegan diets.

• Gluten-free and dairy-free.

• Contains legumes (chickpeas): moderate if digestive issues are present.

Important: If you have any doubts about incorporating this food into your diet, it is always a good idea to consult with your dietician or doctor.