Garden Paella

Name: Garden Paella
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings.
Ingredients: 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

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.

Ingredients

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

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.

Nutrition 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.

Originally published as Garden Paella in Light & Tasty August/September 2002

Reviews

My Review

Click stars to rate

Average Rating:

s_pants

Oct 10, 2017

Love this as a side dish!
apopsicle

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.
cabster

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.
cabster

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.