Saffron-Infused Spanish Rice with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Fragrant Spanish rice infused with saffron and simmered to fluffy perfection, served alongside caramelized roasted vegetables. This Spanish recipe (vegetarian, gluten free), ready in about 45 minutes, pairs long grain rice, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups long grain rice
• 3 tbsp olive oil
• 1 medium, diced onion
• 1 medium, diced red bell pepper
• 1 medium, diced zucchini
• 3 minced garlic cloves
• 1/4 tsp saffron threads
• 3 cups vegetable broth
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Preheat the oven to 425°F. Toss 1 diced red bell pepper and 1 diced zucchini with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until caramelized and tender.
2. Step 2: While vegetables roast, heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 diced medium onion and sauté for 5 minutes until translucent.
3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant. Stir in 1 1/2 cups long grain rice and toast for 2 minutes, stirring frequently.
4. Step 4: Steep 1/4 tsp saffron threads in 1/4 cup warm vegetable broth for 5 minutes. Add the saffron broth and remaining 2 3/4 cups vegetable broth to the rice. Season with 1 tsp sea salt and 1/2 tsp black pepper.
5. Step 5: Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender.
6. Step 6: Fluff rice with a fork and gently fold in the roasted vegetables. Garnish with 2 tbsp chopped fresh parsley before serving warm.