Spanish Rice and Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tablespoon olive oil1 yellow onion, sliced into strips2 bell peppers, sliced1 small bulb fennel, core removed and sliced3 garlic cloves, sliced1 teaspoon paprika1/2 teaspoon turmeric1 pinch cayenne pepper1 large bay leaf1 cup no salt added diced tomatoes1 cup brown rice1/4 cup red wine vinegar2 1/2 cups boiling water1 cup canned or frozen lima beans, drained and rinsedPesto:1/2 bunch flat-leaf parsley, leaves only8 Kalamata olives, pitted1 clove garlic1 lemon zested and juiced
Place a large saute pan over medium heat, then add the oil. Add the onions and peppers when the oil is hot and cook for four minutes, stirring occasionally.
Add the fennel and garlic, and cook for another 2 minutes.
Add all the spices and the bay leaf, and stir constantly for 1 minute. Add the tomatoes, stir to combine, then add the vinegar and scrape the bottom to pull up any caramelized bits.
Add the rice to pan, stir and cook for one minute. Slowly add the boiling water to the pan, stirring to combine.
Raise the heat to medium-high, bring to a boil, then reduce heat to medium-low and simmer for 40 minutes.
Meanwhile, prepare the pesto, either in a food processor or by chopping all the ingredients together.
After 35 minutes, stir in the lima beans, cook for 5 minutes, then remove from heat. Stir in the pesto and serve immediately.
Serving Size: Makes 8 cups, 2 cups per serving
Photo credit: PhotoKitchen.net
Add the fennel and garlic, and cook for another 2 minutes.
Add all the spices and the bay leaf, and stir constantly for 1 minute. Add the tomatoes, stir to combine, then add the vinegar and scrape the bottom to pull up any caramelized bits.
Add the rice to pan, stir and cook for one minute. Slowly add the boiling water to the pan, stirring to combine.
Raise the heat to medium-high, bring to a boil, then reduce heat to medium-low and simmer for 40 minutes.
Meanwhile, prepare the pesto, either in a food processor or by chopping all the ingredients together.
After 35 minutes, stir in the lima beans, cook for 5 minutes, then remove from heat. Stir in the pesto and serve immediately.
Serving Size: Makes 8 cups, 2 cups per serving
Photo credit: PhotoKitchen.net
Nutritional Info Amount Per Serving
- Calories: 219.4
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 140.5 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 7.4 g
- Protein: 7.2 g
Member Reviews
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LISAREADS
AWESOME! Always looking 4 a way to get more flavor in my vegetables! If you really want to cut the carbs and up the protein make it a one meal dish add EITHER shrimp or
leftover chicken and make it a 1 1/2 cup serving (before the protein addition) Try this with a lowfat jarred pesto 2 save time. 4* - 9/10/12
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CD13169028
My mothers family came from Madrid and she would make authentic gourmet paella, she would show me how she roasted the saffron. The seafood shrimp, mussels and scallops crested a "dish to die for!" I cant wait to try this paella recipe....so much less fat and dubstitute veggies for the rich seafood. - 11/5/12