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Garden Paella Recipe

One bite of the delicious rice recipe our Test Kitchen concocted and you're bound to have a passion for paella. Colorful and filling, it makes a good hearty side dish or meatless entree. Paella is ideal potluck and party food, too.
TOTAL TIME: Prep: 10 min. Cook: 35 min. YIELD:6 servings


  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • 1-1/2 cups uncooked long grain rice
  • 3 garlic cloves, minced
  • 2-1/2 cups vegetable broth
  • 1-1/2 cups sliced carrots
  • 1-1/2 cups frozen cut green beans, thawed
  • 1 medium sweet red pepper, julienned
  • 1 medium zucchini, quartered lengthwise and cut into 1/2-inch slices
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon paprika
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 2 plum tomatoes, seeded and chopped
  • 1 cup frozen peas, thawed
  • 1 cup frozen corn, thawed


  • 1. In a large nonstick skillet, saute onion in oil for 2 minutes. Add rice and garlic; saute 1 minute longer. Add the next nine ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until liquid is absorbed and rice is tender.
  • 2. Stir in the artichoke hearts, tomatoes, peas and corn; heat through. Yield: 6 servings.

Nutritional Facts

One serving (1-2/3 cups) equals 359 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 1,254 mg sodium, 68 g carbohydrate, 8 g fiber, 11 g protein. Diabetic Exchanges: 3 starch, 3 vegetable, 1 fat.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.