Vegetable paella recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp Canola Oil 1 medium (2-1/2" dia) Onions, raw 1 clove Garlic 2 tsp Paprika 1 serving (OXO) Vegetable Stock Cube (by AUTUMNBIRCH) 900 mL Water, tap 400 grams Crushed Tomatoes 150 grams Green Beans (snap) 74 gram(s) bell pepper, red, sweet, raw 210 grams Chickpeas (garbanzo beans) 1 tbsp Parsley 1 serving crushed red pepper (by LILYBELLE12) 1 serving Lemon, fresh squeezed, juice of one whole lemon 300 grams Rice, white, long-grain, regular, raw, enriched
Heat 1 tbsp oil in a large frying pan and cook the onion and garlic for 5 minutes, until softened.
Stir in the rice, chilli flakes and paprika, cook for a further minute, then add the stock and tomatoes. Bring to the boil and simmer for 10 minutes, stirring occasionally.
Add the runner beans, pepper and chickpeas and cook for another 10 minutes. Squeeze over the lemon juice and scatter with the parsley.
Serve with some extra lemon wedges on the side to squeeze over, if you like.
Serving Size: 4
Stir in the rice, chilli flakes and paprika, cook for a further minute, then add the stock and tomatoes. Bring to the boil and simmer for 10 minutes, stirring occasionally.
Add the runner beans, pepper and chickpeas and cook for another 10 minutes. Squeeze over the lemon juice and scatter with the parsley.
Serve with some extra lemon wedges on the side to squeeze over, if you like.
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 435.5
- Total Fat: 5.2 g
- Cholesterol: 0.0 mg
- Sodium: 426.7 mg
- Total Carbs: 87.6 g
- Dietary Fiber: 7.8 g
- Protein: 11.1 g
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