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Rice and Veggie Paella

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1h

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4 servings

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This Rice and Veggie Paella takes a vegetarian twist on the classic Spanish dish, infusing it with an array of colorful vegetables and bold flavors. Perfect for any meal where you want to impress without leaving any room for waste, this recipe encourages the use of home-available ingredients. It's a versatile and nutritious meal that caters to a variety of dietary preferences while being both hearty and satisfying.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
5 g
Allergen Content

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Ingredients

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Steps

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1
Prepare Vegetables

Dice the onion. Seed and slice the red, green, and yellow bell peppers into strips. Dice the tomatoes. Mince the garlic cloves.

2
Sauté Onions and Peppers

In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper strips. Cook until soft, about 5 minutes.

3
Add Garlic and Tomatoes

Add the minced garlic to the skillet and cook for 1 minute. Then add the diced tomatoes and paprika. Cook for an additional 3 minutes.

4
Incorporate Rice

Stir in the Arborio rice until well coated with the vegetable mixture. Toast slightly for 2 minutes.

5
Add Broth and Seasonings

Pour in the vegetable broth and add saffron, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

6
Add Peas

Stir in the frozen peas and cook uncovered for 5 minutes, or until rice is tender and liquid has been absorbed.

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