Quick Farmer's Paella
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups vegetable broth1/4 tsp saffron threads3 tbsp olive oil1 medium onion2 cloves garlic1 14.5 oz can tomatoes, chopped, juices included1/8 tsp crushed red peppersalt and pepper to taste 1 cup arborio rice1 10 oz package frozen baby lima beans, thawed1 8 oz package frozen artichoke hearts, thawed4 oz carrots, sliced1 cup frozen peas, thawedIf you don't want this to be a vegan dish, add:1 boneless, skinless chicken breast, cut into pieces1.5 cups frozen salad shrimpchicken and shrimp are included in the recipe for nutrition information.
In a small sauce pan, combine the broth and saffron; bring to a simmer over medium-high heat. Remove from heat, cover, and set aside.
In a large deep-sided nonstick skillet with a lid, heat the oil over medium heat. Add the chopped onion and garlic and cook, stirring, for 2 minutes. Add the belle pepper and cook, stirring, for 3 minutes.Add the tomatoes and their juice, red pepper flakes, salt, pepper; stir well to combine. Bring to a brisk simmer over medium-high heat Reduce the heat and simmer, uncovered, for 3 minutes.
Add the rice and stir well to combine. Add the lima beans, artichokes, and reserved broth; bring to a brisk simmer over medium-high heat. Reduce the heat, cover, and simmer gently for 10 minutes. Add the carrots; cover and simmer gently for 10 more minutes. Add the peas; simmer, covered until the rice is tender and the mixture is creamy, not runny, 5 to 10 minutes, stirring occasionally.
Number of Servings: 6
Recipe submitted by SparkPeople user GRETJE.
In a large deep-sided nonstick skillet with a lid, heat the oil over medium heat. Add the chopped onion and garlic and cook, stirring, for 2 minutes. Add the belle pepper and cook, stirring, for 3 minutes.Add the tomatoes and their juice, red pepper flakes, salt, pepper; stir well to combine. Bring to a brisk simmer over medium-high heat Reduce the heat and simmer, uncovered, for 3 minutes.
Add the rice and stir well to combine. Add the lima beans, artichokes, and reserved broth; bring to a brisk simmer over medium-high heat. Reduce the heat, cover, and simmer gently for 10 minutes. Add the carrots; cover and simmer gently for 10 more minutes. Add the peas; simmer, covered until the rice is tender and the mixture is creamy, not runny, 5 to 10 minutes, stirring occasionally.
Number of Servings: 6
Recipe submitted by SparkPeople user GRETJE.
Nutritional Info Amount Per Serving
- Calories: 381.9
- Total Fat: 8.4 g
- Cholesterol: 133.3 mg
- Sodium: 590.1 mg
- Total Carbs: 48.9 g
- Dietary Fiber: 6.7 g
- Protein: 29.6 g
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