Veggie Paella
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 3/4 c. vegetable broth1-2 pinches saffron threads1 onion, chopped1 1/2 c. medium or short grain white rice3 garlic cloves, minced1 can diced tomatoes2 tsp. thyme1/2 tsp. salt1/4 tsp. ground pepper2 bell peppers, seeded and diced
Preheat oven to 350 degrees F. In a small saucepan, bring broth to a boil. Add saffron and let stand 10 minutes.
In a large, oven-proof non-stick skillet, saute onion in a bit of water until softened. Add the rice and garlic and cook, stirring, about 1 minute.
Stir in broth and tomatoes. Bring to a boil and boil 1 minutes. Remove from heat. Stir in thyme, salt, and pepper. Scatter the bell peppers on top. Bake until rice is tender, about 15-17 minutes. Cover and let stand 10 minutes before serving.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CYHIRAETH.
In a large, oven-proof non-stick skillet, saute onion in a bit of water until softened. Add the rice and garlic and cook, stirring, about 1 minute.
Stir in broth and tomatoes. Bring to a boil and boil 1 minutes. Remove from heat. Stir in thyme, salt, and pepper. Scatter the bell peppers on top. Bake until rice is tender, about 15-17 minutes. Cover and let stand 10 minutes before serving.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CYHIRAETH.
Nutritional Info Amount Per Serving
- Calories: 315.4
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,193.0 mg
- Total Carbs: 68.0 g
- Dietary Fiber: 4.1 g
- Protein: 7.1 g
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