Valencian Rice with White Beans and Turnips

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A humble, comforting one-pot dish from the Valencian countryside, this hearty rice melds creamy white beans, sweet turnips, and saffron-scented short-grain rice in a savory broth. It is a cherished home-cooked classic that captures the rustic, earthy soul of eastern Spain.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 18 gFat
• 5 gSaturated Fat
• 52 gCarbs
• 6 gFiber
• 5 gSugar
• 26 gProtein
• 620 mgSodium
• 720 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the aromatic base

• 1/4 cup extra-virgin olive oil
• 1 lb bone-in pork shoulder, cut into 2-inch pieces (optional)
• 1 medium yellow onion, finely diced
• 6 garlic cloves, thinly sliced
• 1 tsp sweet smoked paprika (pimentón dulce)
• 1/2 tsp saffron threads, bloomed in 2 tbsp warm water

For the rice and finishing

• 2 medium turnips (about 12 oz), peeled and cut into wedges
• 1 (15 oz) can small white beans or garrofó, drained and rinsed
• 6 cups low-sodium chicken or vegetable broth
• 1 fresh rosemary sprig
• 1 dried bay leaf
• 1 1/2 cups bomba or short-grain rice
• 1 1/2 tsp kosher salt, plus more to taste
• 2 tbsp chopped fresh flat-leaf parsley

Directions

1. Warm the olive oil in a wide, heavy paella pan or Dutch oven over medium-high heat until shimmering; add the pork and brown on all sides about 6 minutes, then transfer to a plate.
2. Reduce the heat to medium, add the onion to the same pan, and cook until softened and translucent, about 5 minutes. Stir in the garlic, paprika, and bloomed saffron, cooking 1 minute until fragrant.
3. Return the pork to the pan with the turnip wedges, drained beans, rosemary, bay leaf, and broth. Season with the salt and bring to a lively simmer.
4. Simmer gently for 10 minutes so the turnips begin to soften and the broth becomes richly flavored.
5. Stir in the rice, spread it evenly across the pan, and simmer without stirring for 18-20 minutes, rotating the pan occasionally so it cooks evenly; the rice should absorb most of the liquid and form a golden crust on the bottom.
6. If the rice looks too dry before it is tender, splash in an extra 1/2 cup warm broth; if too wet, raise the heat for the final 2 minutes to evaporate the excess.
7. Remove from the heat, cover with a clean kitchen towel, and let rest 5 minutes to finish steaming and firm up the rice.
8. Discard the rosemary and bay leaf, scatter the parsley over the top, and serve hot directly from the pan with lemon wedges alongside.

Cook’s Notes

• For a vegetarian version, skip the pork and add 8 oz chopped lacinato kale with the turnips, finishing with a teaspoon of smoked sea salt for depth.
• Garrofó (lima beans) are the most authentic choice; small white navy beans or cannellini are the best substitutes when unavailable.
• Do not stir the rice once it is added — letting it sit undisturbed is what creates the prized socarrat, the crisp golden bottom layer.
• Bomba rice is ideal because it absorbs up to three times its volume in liquid without turning mushy; Arborio works in a pinch but yields a softer, creamier result.
• This dish tastes even better the next day; refrigerate leftovers and reheat with a splash of broth to loosen the rice.

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