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Vegetarian Paella

Nutrition Information
Calories: 280
Total Fat: 1.5g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 120mg
Carbohydrates: 58g
Dietary Fiber: 6g
Sugars: 7g
Protein: 9g
Vitamin A: 4500iu (90%)
Vitamin C: 54mg (90%)
Calcium: 80mg (8%)
Iron: 2.7mg (15%)

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.

Total Preparation & Cooking Time: 25 min. (10 Prep, 15 Cook)

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