Vegetable Paella

Kurt Wilson Yields: 1 serving Total Time: 0 hours 47 mins 1 tbsp. olive oil 1 onion, chopped 3 cloves garlic, chopped 1 c. basmati or long-grain white rice 1 yellow squash, cut into 1/2″ cubes 1 red bell pepper, cut into 1/2″ pieces 1 can (15 ounces) diced tomatoes 1 can (14 1/2 ounces)…

Vegetable Paella

recipe image

Food, Cuisine, Recipe, Meal, Dish, Ingredient, Bowl, Rice, Mixture, Staple food,

Kurt Wilson

Yields:

1


serving

Total Time:

0

hours

47

mins

1
tbsp.

olive oil

1


onion, chopped

3


cloves garlic, chopped

1
c.

basmati or long-grain white rice

1


yellow squash, cut into 1/2″ cubes

1


red bell pepper, cut into 1/2″ pieces

1


can (15 ounces) diced tomatoes

1


can (14 1/2 ounces) reduced-sodium vegetable broth

1
c.

water

1


bay leaf

1/4
tsp.

salt

1


can (15 ounces) cannellini or great northern beans, rinsed and drained

1
c.

frozen peas, thawed

  1. Warm the oil in a Dutch oven over medium heat. Add the onion and garlic. Cook, stirring, for 3 minutes, or until lightly browned. Add the rice, squash, and bell pepper. Cook for 5 minutes, stirring occasionally, or until the pepper starts to soften. Add the tomatoes (with juice), broth, water, bay leaf, and salt. Reduce the heat to medium-low.
  2. Cover and simmer for 20 minutes, or until the rice is tender. Add the beans and peas. Cook, stirring gently, for 3 to 5 minutes, or until heated through. Remove and discard the bay leaf.

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