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Vegetable Paella

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  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 6
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Add a hearty dish to your Spanish cuisine night! Enjoy this tasty vegetable and brown rice paella that's made in skillet – a wonderful dinner.

Ingredients

3/4
cup uncooked regular long-grain brown or white rice
2
cups water
1
lb asparagus, cut into 2-inch pieces
3
cups fresh broccoli florets
2
teaspoons olive or canola oil
1
medium red bell pepper, chopped (1 cup)
2
small zucchini, chopped (1 1/4 cups)
1
medium onion, chopped (1/2 cup)
1/2
teaspoon salt
1/2
teaspoon saffron threads or 1/4 teaspoon ground turmeric
2
medium tomatoes, seeded and chopped (1 1/2 cups)
2
cans (15 to 16 oz each) garbanzo beans, drained, rinsed
1
box (10 oz) frozen sweet peas, thawed, drained

Directions

  • 1 Cook rice in water as directed on package; set aside and keep warm.
  • 2 In 2-quart saucepan, heat 1 inch water to boiling. Add asparagus and broccoli; return to boiling. Boil about 4 minutes or until crisp-tender; drain.
  • 3 In 10-inch skillet, heat oil over medium-high heat. Add asparagus, broccoli, bell pepper, zucchini, onion, salt and saffron; cook 5 minutes, stirring occasionally, until onion is crisp-tender.
  • 4 Stir in remaining ingredients.

Expert Tips

Vegetable and Chicken Paella: Omit 1 can of garbanzo beans. Add 1 1/2 cups chopped cooked chicken or turkey with the remaining ingredients in step 4.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
520mg
21%
Total Carbohydrate
59g
20%
Dietary Fiber
14g
57%
Sugars
8g
Protein
15g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
70%
70%
Calcium
10%
10%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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