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Vegetable Paella

Prep 20 min
Total 1 hr 20 min
Servings 6

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. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Ingredients

3/4

cup uncooked regular long-grain brown or white rice

cups water

lb asparagus, cut into 2-inch pieces

cups fresh broccoli florets

teaspoons olive or canola oil

medium red bell pepper, chopped (1 cup)

small zucchini, chopped (1 1/4 cups)

medium onion, chopped (1/2 cup)

1/2

teaspoon salt

1/2

teaspoon saffron threads or 1/4 teaspoon ground turmeric

medium tomatoes, seeded and chopped (1 1/2 cups)

cans (15 to 16 oz each) garbanzo beans, drained, rinsed

box (10 oz) frozen sweet peas, thawed, drained

Steps

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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.