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Vegetable Paella

fatfree.kitchen's picture
Ingredients
  Red chili pepper 1 , crushed
  Onion 1 Large, thinly sliced
  Bell peppers 2 Large, seeded, thinly sliced (Green Or Red Colored)
  Garlic 2 Clove (10 gm), minced
  Paprika 1 1⁄2 Teaspoon
  Dried thyme leaves 1⁄2 Teaspoon
  Yellow summer squash 1 Medium, diced
  Chopped fresh tomatoes/Low-sodium canned tomatoes, drained 4 Cup (64 tbs)
  Black pepper 1⁄4 Teaspoon
  Long grain white rice 1 Cup (16 tbs)
  Water/Nonfat chicken broth 2 Cup (32 tbs)
Directions

Heat water, broth, or wine in a large, heavy pot over medium heat.
Add chile pepper, onion, and bell peppers.
Cook and stir for 10 minutes or until vegetables are tender and lightly browned.
Add more liquid during this process if necessary.
Add garlic, paprika, thyme, yellow summer squash, tomatoes, and pepper.
Cover the pot and simmer for 15 minutes.
Add rice and 2 cups water or chicken broth.
Bring to a boil.
Reduce heat, cover, and simmer for 30 minutes.

Recipe Summary

Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Rice
Restriction: 
Vegetarian
Interest: 
Healthy

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