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Vegetable Paella
Vegetable Paella
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Prep Time:
20 minutes
Total Time:
1 hour 20 minutes
Elevate your Spanish dinner with a delicious and satisfying vegetable and brown rice paella cooked in a skillet.
Ingredients:
  • 3/4 cup uncooked regular long-grain brown or white rice
  • 2 cups water
  • 1 lb asparagus, cut into 2-inch pieces
  • 3 cups fresh broccoli florets
  • 2 teaspoons olive or canola oil
  • 1 medium red bell pepper, chopped (1 cup)
  • 2 small zucchini, chopped (1 1/4 cups)
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 teaspoon saffron threads or 1/4 teaspoon ground turmeric
  • 2 medium tomatoes, seeded and chopped (1 1/2 cups)
  • 2 cans (15 to 16 oz each) garbanzo beans, drained, rinsed
  • 1 box (10 oz) frozen sweet peas, thawed, drained
Instructions:
  • Prepare the rice as instructed on the package, then set aside and keep warm.
  • In a 2-quart saucepan, bring 1 inch of water to a boil. Add the asparagus and broccoli and return to boiling. Cook for about 4 minutes or until they are crisp-tender, then drain.
  • In a 10-inch skillet, heat oil over medium-high heat. Add a colorful medley of asparagus, broccoli, bell pepper, zucchini, onion, salt, and saffron. Cook for 5 minutes, stirring occasionally, until the onion is tender-crisp.
  • Incorporate the rest of the ingredients.

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