Arroz Brut is a classic soup served on the island of Mallorca. It is a simple dish made with various meats, tomatoes, vegetables, broth, rice and a bit of cinnamon! It is easy to make, hearty and will warm you up on the coldest day.
In a large pan at least 4 inches deep, heat olive oil over medium heat. Place the meat in the pan and season generously with salt and pepper on both sides. Brown the meat on both sides.
Add cinnamon, cloves, onion, red pepper and garlic to the pan. Cook until the onion begins to get soft. Stir to incorporate seasonings with the meat.
Add mushrooms and saffron (if using)* Stir ingredients in pan. If using chicken breast remove and set aside, to prevent over cooking. If using pork rib meat, see directions on recipe notes. Chicken thighs may be left in pan.
Place the chopped tomatoes and pour broth into the pan and simmer on low for about 20 minutes without lid.
Add the rice, turn up heat and bring to a boil again. Simmer without lid for about 20 minutes or until rice is done. About 5 minutes before the rice is done, throw in fresh green beans and return meat or seafood to pan.
Drizzle the Arroz Brut with olive oil, a bit of salt and fresh ground pepper and a squeeze of fresh lemon. Along with the soup, serve crusty bread, and red pepper slices.