Name: Spring Vegetable Paella
Prep time: 15 min
Total time: 30 min
Yield: 1
Cuisine: spanish
Ingredients: 1 pound asparagus, cut into 2-inch pieces; 3 cups broccoli flowerets; 2 teaspoons olive or vegetable oil; 1 medium red bell pepper, chopped (1 cup); 2 small zucchini, chopped (1 1/4 cups); 1 medium onion, chopped (1/2 cup); 4 cups cooked brown or regular long-grain rice; 3/4 teaspoon salt; 1/2 teaspoon saffron threads or 1/4 teaspoon ground turmeric; 2 large tomatoes, seeded and chopped (2 cups); 2 cans (15 oz each) Progresso™ chickpeas (garbanzo beans), drained, rinsed; 1 package (10 ounces) frozen green peas, thawed

Spring Vegetable Paella

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Prep Time:
15 minutes

Total Time:
30 minutes

Make quick and authentic paella with fresh vegetables, rice, and saffron without needing any special pans. Delicious!

Ingredients:

1 pound asparagus, cut into 2-inch pieces
3 cups broccoli flowerets
2 teaspoons olive or vegetable oil
1 medium red bell pepper, chopped (1 cup)
2 small zucchini, chopped (1 1/4 cups)
1 medium onion, chopped (1/2 cup)
4 cups cooked brown or regular long-grain rice
3/4 teaspoon salt
1/2 teaspoon saffron threads or 1/4 teaspoon ground turmeric
2 large tomatoes, seeded and chopped (2 cups)
2 cans (15 oz each) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1 package (10 ounces) frozen green peas, thawed

Instructions:

Boil asparagus and broccoli in generously salted water in a saucepan for about 4 minutes until they are crisp-tender. Drain well before serving.
In a 10-inch skillet, heat oil over medium-high heat. Sauté asparagus, broccoli, bell pepper, zucchini, and onion for about 5 minutes, stirring occasionally, until the onion is crisp-tender.
Add the rest of the ingredients and cook for approximately 5 minutes, stirring often, until everything is heated through.

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