Vegetable Paella
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 477.0
- Total Fat: 14.2 g
- Cholesterol: 0.0 mg
- Sodium: 1,466.7 mg
- Total Carbs: 79.0 g
- Dietary Fiber: 11.8 g
- Protein: 14.5 g
View full nutritional breakdown of Vegetable Paella calories by ingredient
Introduction
Quick and Easy...but great tasting! Quick and Easy...but great tasting!Number of Servings: 4
Ingredients
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One 6 oz. package Farmhouse® Spanish Rice
1 cup onion, chopped in 1/2-inch pieces
3 cloves garlic, minced
2 Tablespoons olive or vegetable oil
One 16 oz. can peeled whole tomatoes, drained and broken-up
1-1/2 cups water
1/4 cup dry white wine
3/4 teaspoon oregano
3/4 teaspoon basil
1 whole bay leaf
1/8-1/4 teaspoon cayenne pepper
1/8 teaspoon turmeric
1-1/2 cups red bell pepper, chopped
1-1/2 cups zucchini, chopped
One 14 oz. can black beans, drained
Two 6 oz. jars artichoke hearts
1 cup frozen peas, thawed
Directions
1.In a large skillet, sauté onion and garlic in oil until soft.
2.Add tomatoes, water, wine, oregano, basil, bay leaf, cayenne pepper and turmeric; bring to a boil.
3.Add rice and contents of seasoning packet.
4.Reduce heat to low; cover and cook for 10 minutes. Add bell pepper and zucchini to skillet; cover and simmer 10 more minutes.
5.Stir in beans, artichoke hearts and peas; heat through.
Serving Size: Makes about four two cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JAMIECEE.
2.Add tomatoes, water, wine, oregano, basil, bay leaf, cayenne pepper and turmeric; bring to a boil.
3.Add rice and contents of seasoning packet.
4.Reduce heat to low; cover and cook for 10 minutes. Add bell pepper and zucchini to skillet; cover and simmer 10 more minutes.
5.Stir in beans, artichoke hearts and peas; heat through.
Serving Size: Makes about four two cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JAMIECEE.
