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Spring Vegetable Paella

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Betty Crocker Kitchens
Updated Dec 25, 2014
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No special pans required! Experience authentic-tasting paella with fresh vegetables, rice and saffron seasonings. It's quick and easy!

Spring Vegetable Paella

  • Prep Time 15 min
  • Total 30 min
  • Servings 6
  • Ingredients 12
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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™ chickpeas (garbanzo beans), drained, rinsed
  • 1 package (10 ounces) frozen green peas, thawed

Instructions

  • Step 
    1
    Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain.
  • Step 
    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.
  • Step 
    3
    Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.

Nutrition

435 Calories
7 g Total Fat
23 g Protein
90 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
435
Calories from Fat
65
Total Fat
7 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
590 mg
Potassium
1070 mg
Total Carbohydrate
90 g
Dietary Fiber
20 g
Protein
23 g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
82%
82%
Calcium
14%
14%
Iron
38%
38%
Exchanges:
5 Starch; 3 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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