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Vegetable Paella

Add a terrific skillet dinner to your Spanish cuisine night! This snappy vegetable and brown rice paella can be made ready in just 20 minutes!

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  • Prep Time 5 min
  • Total Time 20 min
  • Servings 4

Ingredients

2
tablespoons olive or vegetable oil
2
cloves garlic, finely chopped
1
large red onion, cut into thin wedges
1
cup uncooked quick-cooking brown rice
1
cup vegetable or chicken broth
1
can (14 1/2 ounces) stewed tomatoes, undrained
1/2
teaspoon saffron threads, crushed
1
bag (1 pound) frozen petite peas, baby whole carrots, snow peas and baby cob corn (or other combination)

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oil in 12-inch nonstick skillet over medium-high heat. Cook garlic and onion in oil, stirring frequently, until onion is tender.
  • 2 Stir in remaining ingredients. Heat to boiling; reduce heat to medium-low. Cover and cook 5 minutes, stirring occasionally; remove from heat. Let stand covered 5 minutes.

EXPERT TIPS

Expert Tips

To make Vegetable-Chicken Paella to satisfy the meat-eaters in the family, remove half of the paella from the skillet; keep warm. Stir 1 cup of cubed cooked chicken or turkey into remaining paella in skillet; heat through.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
600mg
600%;
Total Carbohydrate
50g
50%
(Dietary Fiber
8g
8%
),
Protein
8g
8%
;
% Daily Value*:
Iron
12%;
Exchanges:
3 Starch; 1 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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