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Quick Vegetarian Paella

fast.cook's picture
Ingredients
  Onion 2 Cup (32 tbs), sliced
  Garlic 1 Clove (5 gm), crushed
  Long grain white rice 1 Cup (16 tbs)
  Salt To Taste
  Turmeric 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cold water 1 1⁄2 Cup (24 tbs)
  Canned condensed chicken broth 10 3⁄4 Ounce, undiluted (1 can)
  Carrots 4 Medium
  Red pepper 8 Ounce (1 large)
  Boiling water 1 1⁄2 Cup (24 tbs)
  Frozen green peas 10 Ounce, thawed (1 package)
  Tomatoes 2 , cut into eighths
  Butter/Margarine 2 Tablespoon
  Whole almonds 1⁄2 Cup (8 tbs), blanched
Directions

MAKING
1 In a 6-quart, dutch oven heat oil and saute onion and garlic for 5 minutes, until golden.
2 Add in rice, 1 teaspoon salt, turmeric and pepper; mix well.
3 Pour in cold water and chicken broth, bring to a boil and simmer covered for 15 minutes.
4 Stir in red peppers and green peas, cover and simmer just until the carrots are tender, about 5 minutes.
5 Combine cooked rice mixture with the vegetable mixture and mix well.
6 Add the tomatoes on top and simmer, covered for another 5 minutes.
7 Transfer to a serving dish.
8 In a small skillet, heat butter over medium heat and saute almonds for 1 minute until golden.

SERVING
9 Sprinkle the almonds over paella and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Servings: 
8

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