Vegetable Paella

by the Editors of Publications International, Ltd.

Cite This!
Close 
Please copy/paste the following text to properly cite this HowStuffWorks article:

Publications International, Ltd., the Editors of.  "Vegetable Paella."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/vegetable-paella-recipe.htm>  04 December 2008.

Vegetable Paella Photo
Vegetable Paella
Yield: Makes 4 servings
See Cooking Videos
Ingredients:
1/2
cup chopped onion

1
clove garlic, minced

Nonstick olive oil cooking spray

1
can (14-1/2 ounces) fat-free, reduced-sodium vegetable or chicken broth

1
cup uncooked rice

1
cup chopped plum tomatoes

1/4
cup water

1/2
teaspoon dried oregano

1/2
teaspoon chili powder

1/8
teaspoon salt

1/8
teaspoon turmeric

Black pepper (optional)

1
red bell pepper, seeded and cut into short strips

1
jar (6 ounces) marinated artichoke hearts, drained and quartered

1/2
cup frozen peas

1/8
teaspoon hot pepper sauce



Preparation:
1.
Place onion and garlic in 2-quart microwavable casserole. Spray lightly with cooking spray. Microwave on HIGH 30 seconds.

2.
Add broth, rice, tomatoes, water, oregano, chili powder, salt, turmeric and black pepper, if desired. Cover with vented plastic wrap. Microwave on HIGH 5 minutes. Stir in bell pepper, artichokes, peas and hot sauce. Microwave on MEDIUM (50%) 15 to 18 minutes or until broth is absorbed and rice is tender.


Note: If plum tomatoes are unavailable, substitute 1 can (14-1/2 ounces) undrained diced tomatoes. Omit water.

Nutritional Information:
Serving Size: 1/4 of total recipe
Fiber 5 g
Carbohydrate 49 g
Cholesterol 11 mg
Saturated Fat <1 g
Total Fat 4 g
Calories from Fat 15 %
Calories 262
Protein 8 g
Sodium 331 mg
Dietary Exchange:
Fat 1/2
Vegetable 1
Starch 3


This recipe appears in: European