Rice à la Riojana

Ingredients

• olive oil
• 1 medium onion, finely chopped
• 1 garlic clove
• short-grain rice
• peas
• artichoke hearts
• piquillo peppers or roasted red peppers
• to taste salt
• a pinch nutmeg
• a small pinch saffron
• fresh parsley, finely chopped

Instructions

1. Heat olive oil in a pot or shallow pan over medium heat. Add the chopped onion and garlic clove, cooking until golden and fragrant. Discard the cooked onion and garlic.
2. Add the rice to the same pot with the infused oil, stirring gently to coat each grain.
3. Add the pre-cooked peas, artichoke hearts, and piquillo peppers. Season with salt, a pinch of nutmeg, and a small pinch of saffron. Mix well.
4. Transfer the pot to the oven and bake until the rice is tender and has absorbed the flavors (this recipe assumes an oven; the author does not specify temperature or duration).
5. At the moment of serving, garnish generously with finely chopped fresh parsley.