Catalan White Bean and Rice Skillet

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Arroz Empedrat, meaning "pebbled rice," is a humble Catalan one-pan dish where tender white beans mingle with short-grain rice in a fragrant tomato and paprika sofrito. The beans resemble scattered stones among the rice grains, giving the rustic dish its evocative name. It's beloved across Catalonia as both a comforting weeknight main and a hearty side for grilled meats.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

540 kcalCalories
17 gFat
3 gSaturated Fat
74 gCarbs
10 gFiber
4 gSugar
17 gProtein
520 mgSodium
780 mgPotassium
95 mgCalcium
5 mgIron
22 mgVitamin C
85 mcgVitamin A

Ingredients

For the Sofrito

4 tbsp extra-virgin olive oil
1 medium yellow onion, finely diced
1 small red bell pepper, diced
4 garlic cloves, minced
1 ripe tomato, grated (or 1/2 cup canned crushed tomato)
1 tsp sweet Spanish paprika (pimentón dulce)

For the Rice and Beans

1 1/2 cups cooked cannellini or navy beans (drained if canned)
1 cup Spanish short-grain rice (bomba or calasparra)
4 cups vegetable or chicken broth, plus more as needed
1 bay leaf
3/4 tsp kosher salt, plus more to taste
2 oz thick-cut bacon or pancetta, diced (optional)
2 tbsp chopped flat-leaf parsley, for garnish

Directions

Heat the olive oil in a wide, heavy-bottomed pan or clay cazuela over medium heat. Add the bacon if using and cook for 3 minutes until lightly crisp and the fat has rendered.
Add the onion, bell pepper, and garlic to the pan. Cook gently for 6 to 8 minutes, stirring occasionally, until softened and lightly golden at the edges.
Stir in the grated tomato and sweet paprika. Cook for 3 to 4 minutes until the mixture darkens, thickens, and releases a glossy sheen of oil, forming a classic Catalan sofrito.
Add the cooked beans, bay leaf, and broth. Season with salt and bring the mixture to a gentle boil. Reduce the heat and simmer for 8 minutes so the beans absorb the savory flavors.
Sprinkle the rice evenly across the surface of the pan. Do not stir. Add a splash of hot broth if needed so the liquid covers the rice by about 1 inch.
Reduce the heat to low and simmer uncovered for 18 to 20 minutes, until the rice is tender and has absorbed most of the liquid. The dish should look moist but not soupy.
Remove the pan from the heat, cover with a tight-fitting lid, and let rest for 5 minutes so the rice finishes steaming evenly.
Fluff gently with a fork, discard the bay leaf, and sprinkle with chopped parsley. Serve hot in shallow bowls with an extra drizzle of olive oil.

Cook’s Notes

Use authentic Spanish short-grain rice like bomba or calasparra; it absorbs flavor and broth without turning mushy like long-grain varieties.
The dish should finish "sec pero jugoso" (dry but juicy): moist enough to coat the spoon but not swimming in liquid, similar to a loose risotto.
A small splash of dry sherry stirred into the sofrito deepens the savory backbone and adds a subtle nutty note.
Covering the rice with a clean kitchen towel under the lid during the final rest absorbs excess steam and prevents sogginess.
This dish tastes even better the next day; refrigerate and reheat gently with a splash of broth to revive the texture.

DinnerSavoureux