Veggie Paella
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Veggie Paella calories by ingredient
Introduction
Rice with tomatoes, bell peppers, onion, and saffron. Rice with tomatoes, bell peppers, onion, and saffron.Number of Servings: 4
Ingredients
-
1 3/4 c. vegetable broth
1-2 pinches saffron threads
1 onion, chopped
1 1/2 c. medium or short grain white rice
3 garlic cloves, minced
1 can diced tomatoes
2 tsp. thyme
1/2 tsp. salt
1/4 tsp. ground pepper
2 bell peppers, seeded and diced
Directions
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.