Vegetarian Paella

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 123.2
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 179.5 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 3.6 g
  • Protein: 3.6 g

View full nutritional breakdown of Vegetarian Paella calories by ingredient
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This recipe is a combination of several that I found This recipe is a combination of several that I found
Number of Servings: 9


    2 tsp olive oil
    2 tsp chopped garlic
    1/3 cup arborio rice
    1/3 cup basmati (long grain) rice
    1.5 cup chopped onion (1 medium to large)
    1 bay leaf
    1.5 cup green pepper sliced (1 medium)
    1.5 cup yellow pepper sliced (1 medium)
    1.5 cup red pepper sliced (1 medium)
    2 cups sliced carrots
    1 cup sliced zucchini (1 medium)
    1 can artichoke bottoms, sliced (about 6 pieces)
    1 can diced tomatoes
    1/2 cup vegetable bouillon


    1 tsp paprika powder
    1 tsp ground coriander
    1/2 tsp cumin
    1/2 tsp saffron (can substitute turmeric)
    salt and pepper to taste


You need a large pan with a tight fitting lid to cook the rice. It is best to use to use a pan with nonstick coating to reduce the amount of oil needed.

Clean and chop vegetables.

Rinse rice thoroughly (if needed). Saute in 1 tsp olive oil with 1 tsp of garlic for 8-10 minutes until the rice is dry and the grains are slightly translucent. Pour the rice into a bowl and set aside for later.

Add 1 tsp of olive oil to the pan and saute onions, carrots, and bay leaf until soft. Add peppers and zucchini and saute until they begin to soften. Add the rice, can of diced tomatoes with their juice, vegetable bouillon, and spices.Stir until well combined and then bring the mixture to a simmer. Cover and cook for 10 minutes on medium heat, then turn off the heat and let the pan sit with its cover on for another 15-20 minutes. The liquid should be completely absorbed. If not, cook uncovered for another 5 minutes or so. Stir in sliced artichoke bottoms.

Makes 9 1 cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user ALIRA54.

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