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Vegetarian Paella

Yield: Serves 4 - 2 cups per serving.



Rice, fresh vegetables and lima beans are all cooked together in a tomato broth.

Olive oil cooking spray
1/2 onion, dice medium
1/2 red bell pepper, dice medium
1 carrot, peel and slice thin
1 cup sliced mushrooms
1 cup sliced kale
1 plum tomato, dice medium
1 cup low-sodium tomato juice
1 cup water
2 cups instant brown rice
2 cups frozen lima beans

Heat a wide, shallow 3 quart sauce pan over medium high. Lightly spray with olive oil cooking spray.

Add onions, peppers, carrots and mushrooms and saute for 2-3 minutes until vegetables begin to brown. Add the rest of the ingredients and reduce heat to medium. Cover pan and cook for 5-6 minutes until liquid is absorbed by rice and rice is tender.