Ingredients-

2 tbsp extra virgin olive oil

5 cloves minced garlic

2 tbsp chopped chives

1/4 tsp saffron threads

1 tsp paprika

1 large yellow onion, chopped

4 cups (32 fl. oz) vegetable broth

2 cups (16 oz) rice

4 medium tomatoes, skinned, seeded and chopped

1 medium red bell pepper, seeded and cut into thin strips

1 medium green bell pepper, seeded and cut into thin strips

1 medium yellow bell pepper, seeded and cut into thin strips

1 cup (4 oz) green peas

2 cups (14 oz) artichoke hearts

1 lemon

1 tbsp onion powder

1 tsp garlic powder

pepper & sea salt to taste

1 can medium black olives, drained

1 large ripe Avocado

Heat the olive oil in a paella pan and sauté the onion and garlic until the onion is tender and translucent.

At the same time, heat the broth in a separate saucepan until simmering.

Pour the rice into the paella pan and sauté for about 3 minutes.

Add the bell peppers and tomatoes and cook for another 3 minutes.

Add the simmering vegetable broth, saffron, garlic powder, and onion powder.

Cook covered over low to medium heat for approximately 20-30 minutes (brown rice takes a little longer) or until almost tender and almost all the liquid has been absorbed. Stir in the peas, olives, artichokes, and lemon juice.

Continue cooking until the liquid has been absorbed and the rice is tender. Sea salt & fresh ground black pepper, to taste.

Serve the paella straight from the pan. Add a couple avocado slices on top.

(To make the dish cook a little quicker I use the Success boil in bag brown rice but I only cook it for 5 minutes then add the rice to the sauteed veggies and let simmer until the rice is tender and all the liquid is absorbed, about 10 minutes)

Number of Servings: 8

Recipe submitted by SparkPeople user LIZARD1280.

 

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