Vegetable Paella

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Kurt Wilson

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  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 c. basmati or long-grain white rice
  • 1 yellow squash, gash into 1/2″ cubes
  • 1 crimson bell pepper, gash into 1/2″ pieces
  • 1 can (15 ounces) diced tomatoes
  • 1 can (14 1/2 ounces) diminished-sodium vegetable broth
  • 1 c. water
  • 1 bay leaf
  • 1/4 tsp. salt
  • 1 can (15 ounces) cannellini or obedient northern beans, rinsed and drained
  • 1 c. frozen peas, thawed


    1. Step 1Warmth the oil in a Dutch oven over medium heat. Add the onion and garlic. Cook, stirring, for 3 minutes, or until evenly browned. Add the rice, squash, and bell pepper. Cook for 5 minutes, stirring infrequently, or until the pepper starts to soften. Add the tomatoes (with juice), broth, water, bay leaf, and salt. Sever the heat to medium-low.
    2. Step 2Duvet and simmer for 20 minutes, or until the rice is gentle. Add the beans and peas. Cook, stirring gently, for 3 to 5 minutes, or until heated through. Have interaction away and discard the bay leaf.

Commercial – Proceed Reading Under

Commercial – Proceed Reading Under

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