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Spicy Paella Style Vegetables

Diet.Chef's picture
  Broccoli/One 10-ounce package frozen chopped broccoli 3⁄4 Pound, sliced
  Zucchini 2 Small, sliced 1/4 inch thick
  Sweet peppers 2 Medium, chopped (Green Or Red)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Olive oil/Cooking oil 1⁄4 Cup (4 tbs)
  Canned tomatoes 16 Ounce, cut up
  Salt 1 Teaspoon
  Ground red pepper 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chicken broth 2 3⁄4 Cup (44 tbs)
  Long grain rice 1 1⁄2 Cup (24 tbs)
  Lemon juice 1 Tablespoon
  Shelled peas 1 Cup (16 tbs), thawed (Fresh Or Frozen)
  Grated parmesan cheese 2⁄3 Cup (10.67 tbs)
  Eggs 6

Cook fresh broccoli in a small amount of boiling, lightly salted water for 5 minutes or till crisp-tender,Drain.
In a paella pan or a 12-inch oven-going skillet, cook zucchini, sweet pepper, onion, and garlic in olive oil till onion is tender.
Stir in undra/ned tomatoes, salt, red pepper, and pepper.
Stir in chicken broth, uncooked rice, and lemon juice; mix well.
Bring to boiling.
Bake, covered, in a 350° oven for 10 minutes.
Stir in broccoli, peas, and Parmesan cheese.

Recipe Summary

Main Dish

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