Rice Primavera with Pimenton

You can used mixed frozen veggies or whatever leftover veggies you might have. This is a great dish to add a can of beans (drained) to, for a complete meal. You can also use leftover rice for even a quicker preparation.

1 cup rice (I especially love Jasmine with this because of its aroma)
2 cups water
½ tsp salt
2 tsp smoky Spanish Pimenton paprika
1 Tbsp mustard seeds
1 tsp fennel seeds
2 cups blanched mixed vegetables such as carrots, cauliflower, zucchini
dash red pepper flakes

In a pot with a tight-fitting lid sauté the rice in a bit of canola oil, stirring constantly over medium heat. Let the rice turn white (from translucent) and become aromatic – about 5 minutes. Add the water and salt, cover and cook 15 minutes, or until all the water is absorbed.

Meanwhile, heat a bit of olive oil in a skillet and add the seeds. Shake for a few minutes until they become aromatic. Add the veggies and pepper flakes and heat through. Fluff rice with a fork and fold into the vegetables.

Pimenton is a smokey paprika from Spain - very rich, deep flavor.