Easy Vegetarian Paella
Ingredients
The base
-
1
tablespoon
avocado oil
-
1
large
yellow onion, diced
-
2
medium
red peppers, sliced
-
1
teaspoon
minced garlic
-
1
pinch
saffron threads
-
1 ½
teaspoons
smoked paprika
-
2
pieces
bay leaves
-
to taste
salt and pepper
The rice and liquids
-
8
ounces
vegetarian yellow rice
-
2 ¼
cups
water or vegetable broth
The vegetables
-
1 ½
cups
frozen peas, thawed
-
14
ounces
artichokes, chopped
-
⅓
cup
green olives, chopped
The garnish
-
2
tablespoons
lemon juice
-
to taste
lemon wedges and parsley for garnish
Instructions
- Heat the avocado oil in a large shallow skillet over medium-high heat.
- Add the onion, red pepper, garlic, saffron, smoked paprika, and bay leaves, then season with salt and pepper.
- Cook until the onion is tender, about 8 minutes.
- Stir in the rice and 2 ¼ cups of water or broth, bring to a simmer.
- Cover and reduce heat to medium-low, cooking for 18 minutes.
- Add the peas, artichokes, and olives, cooking until the rice is al dente and forms a crust at the bottom, about 5 more minutes.
- Stir in the lemon juice and garnish with lemon wedges and parsley.
Nutrition Facts (estimated)
Servings
6
Calories
325
Total fat
11g
Total carbohydrates
48g
Total protein
7g
Sodium
469mg
Cholesterol
0mg
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