One of the best rice described in the Book of Rice from the 7 Portes restaurant in Barcelona, is the Murcia Vegetable Rice. And it is that traditional rice was originally dishes that were stocked more from the garden than from the sea, especially considering the richness of the Murcian garden, with excellent vegetables. It is a paella with an intense vegetable flavor, which is also enriched with lean pork.
400 gr. of rice, 500 gr. lean pork, 2 ripe tomatoes, 1 red pepper, 500 gr. of shelled tender beans, 1 bunch of green asparagus, 2 artichokes, 2 cloves of garlic, saffron in strand, 1 tablespoon of chopped parsley, 100 cc of olive oil, salt, water or vegetable stock.
Brown the meat in the hot oil. Drain and reserve. In the same oil we fry the garlic and they are mashed in mortar with parsley and saffron. It reserves.
Again in the same oil, saute peppers in thin strips, peeled and chopped tomatoes, beans, artichokes and asparagus into pieces. You add the garlic mash and sauteed meat, with the juices you have released. Add a glass of water and simmer 20 minutes over low heat, until the vegetables are tender.
At this point the rice and boiling water or broth (double volume of water than rice) are added. It is put to the point of salt and it is left to cook about 15-20 minutes, or until the rice is in its point.
To this rice you can add the seasonal vegetables you have, such as beans or fresh peas. If you want a lighter dish, you can make this paella only with vegetables, without meat, and it comes out just as good.