Spring Vegetable Paella
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 pound asparagus, cut into 2-inch pieces 3 cups broccoli flowerets 2 teaspoons olive or vegetable oil 1 medium red bell pepper, chopped (1 cup) 2 small zucchini, chopped (1 1/4 cups) 1 medium onion, chopped (1/2 cup) 4 cups cooked brown or regular long-grain rice 3/4 teaspoon salt 1/2 teaspoon saffron threads or 1/4 teaspoon ground turmeric 2 large tomatoes, seeded and chopped (2 cups) 2 cans (15 oz each) Progresso® chick peas (garbanzo beans), drained, rinsed 1 box (9 oz) Green Giant Select® frozen baby sweet peas, thawed
1 Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain.
2 Heat oil in 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender.
3 Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.
Serving Size: Makes 12 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user CAH-RD.
2 Heat oil in 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender.
3 Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.
Serving Size: Makes 12 Servings
Number of Servings: 12
Recipe submitted by SparkPeople user CAH-RD.
Nutritional Info Amount Per Serving
- Calories: 245.0
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 287.8 mg
- Total Carbs: 46.2 g
- Dietary Fiber: 8.4 g
- Protein: 8.8 g
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