Vegetable Paella

Name: Vegetable Paella Recipe
Yield: 6
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small dried red chile pepper such as chile de arbol broken; 1 medium onion quartered and thinly sliced; 2 cloves garlic minced; 2 large ripe tomatoes seeded and diced; 1 medium zucchini diced; 1 red bell pepper diced; 1 green bell pepper thinly sliced; 1 teaspoon paprika preferably Spanish; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/8 teaspoon freshly ground pepper; 1 1/4 cups short-grain white rice preferably Valencia; 3 cups vegetable broth; 2 tablespoons finely minced fresh flat-leaf parsley for garnish; 6 lemon wedges for garnish

Number of Servings: 6

Ingredients

2 tablespoons extra-virgin olive oil1 small dried red chile pepper, such as chile de arbol, broken1 medium onion, quartered and thinly sliced2 cloves garlic, minced2 large ripe tomatoes, seeded and diced1 medium zucchini, diced1 red bell pepper, diced1 green bell pepper, thinly sliced1 teaspoon paprika, preferably Spanish1 teaspoon dried thyme1/2 teaspoon salt1/8 teaspoon freshly ground pepper1 1/4 cups short-grain white rice, preferably Valencia 3 cups vegetable broth,2 tablespoons finely minced fresh flat-leaf parsley, for garnish6 lemon wedges, for garnish

Directions

1.Heat oil in a 12-inch cast-iron skillet over medium heat. Add chile pepper, onion and garlic and cook, stirring often, until the onion is soft but not browned, about 6 minutes.

2.Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.

3.Add rice; stir to coat well with the tomato mixture. Add broth; bring to a boil. Reduce heat to low, cover and simmer until the rice is tender, 25 to 30 minutes. Serve hot directly from the pan, garnished with parsley and lemon wedges, if desired

Number of Servings: 6

Recipe submitted by SparkPeople user JCCWOOD.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving