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Spring Vegetable Paella

No special pans required! Experience authentic-tasting paella with fresh vegetables, rice and saffron seasonings. It's quick and easy!

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 (15) 3 Reviews
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  • Prep Time 15 min
  • Total Time 30 min
  • Servings 6

Ingredients

1
pound asparagus, cut into 2-inch pieces
3
cups broccoli flowerets
2
teaspoons olive or vegetable oil
1
medium red bell pepper, chopped (1 cup)
2
small zucchini, chopped (1 1/4 cups)
1
medium onion, chopped (1/2 cup)
4
cups cooked brown or regular long-grain rice
3/4
teaspoon salt
1/2
teaspoon saffron threads or 1/4 teaspoon ground turmeric
2
large tomatoes, seeded and chopped (2 cups)
2
cans (15 oz each) Progresso™ chick peas (garbanzo beans), drained, rinsed
1
package (10 ounces) frozen green peas, thawed

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain.
  • 2 Heat oil in 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender.
  • 3 Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
435
(
Calories from Fat
65 ),
% Daily Value
Total Fat
7 g
7 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
0mg
0%;
Sodium
590 mg
590 %;
Total Carbohydrate
90 g
90 %
(Dietary Fiber
20 g
20 %
),
Protein
23 g
23 %
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
82%;
Calcium
14%;
Iron
38%;
Exchanges:
5 Starch; 3 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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