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Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

Ingredients

  • 1 large onion, chopped
  • 2 tablespoons olive or canola 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, drained and quartered
  • 2 plum tomatoes, seeded and chopped
  • 1 cup frozen peas, thawed
  • 1 cup frozen corn, thawed

Directions

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. Stir in the artichoke hearts, tomatoes, peas and corn; heat through. Yield: 6 servings.
Originally published as Garden Paella in Light & Tasty August/September 2002, p45

Nutritional Facts

1-2/3 cups: 359 calories, 6g fat (1g saturated fat), 0 cholesterol, 1254mg sodium, 68g carbohydrate (0 sugars, 8g fiber), 11g protein. Diabetic Exchanges: 3 starch, 3 vegetable, 1 fat.

  • 1 large onion, chopped
  • 2 tablespoons olive or canola 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, 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. Stir in the artichoke hearts, tomatoes, peas and corn; heat through. Yield: 6 servings.
Originally published as Garden Paella in Light & Tasty August/September 2002, p45

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Reviews forGarden Paella

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MY REVIEW
s_pants User ID: 174050 276149
Reviewed Oct. 10, 2017

"Love this as a side dish!"

MY REVIEW
apopsicle User ID: 5289520 232452
Reviewed Sep. 7, 2015

"This is my GO TO side dish when providing a meal for someone (or potluck)! Not only is it super yummy, but it can cover any major food allergy (I've used it for someone who is dairy-soy-gluten-nut-egg-fish sensitive...) I have made it so many times I now just throw in any vegetable I have lying around and it has never disappointed! I have also substituted smoked paprika for the regular paprika to give it a more complex taste."

MY REVIEW
cabster User ID: 6770429 43239
Reviewed Oct. 30, 2012

"I forgot to give it the 5 stars it deserved. By the way, I don't change a thing except maybe fresh green beans over the frozen kind."

MY REVIEW
cabster User ID: 6770429 35707
Reviewed Oct. 30, 2012

"I loved this recipe. I use it more as a side dish than a main meal. Flavorful, colorful and tasty - great for a dinner party."

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