Vegetarian Paella
Total Servings:
1
Ready In:
Prep Time: 5 min
Cook Time: 20 mins
Calories:
450
Tags:
Dinner, Vegetarian
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This dish takes me back to childhood memories of going to my grandma’s house to eat paella. The warm rice, along with the mix of flavors and spices, reminds me of happy moments with the family. Normally Paella also includes pork sausage, chicken, shrimp, clams. In this case, I’m sharing a slightly lighter vegetarian friendly take on one of my favorite Latin comfort foods. To save myself some time in the kitchen, I like to use frozen brown rice rather than cooking the rice from scratch. However, in the recipe below I do share how to make the recipe using uncooked rice.
Ingredients
- 1 tsp olive oil
- 1/4 onion, diced
- 1/2 garlic clove, crushed
- 1/4 tsp paprika
- 1/2 tsp turmeric
- 2 oz uncooked brown rice (1 cup cooked brown rice)
- 1/4 red bell pepper, diced
- 1/2 tomato, diced
- 1 1/2 cups low sodium vegetable broth
- 1/2 cup frozen peas
- 1/4 cup garbanzo beans
- 1/2 cup corn kernels
- 1 1/2 tbsp dried parsley
- 1/8 tsp salt
- pepper, to taste
Nutrition
Serving: The entire recipe makes 1 serving
- Calories: 450 calories
- Carbs: 77.7 g
- Net Carbs: 64.3 g
- Fats: 8.1 g
- Protein: 15.4 g
- Sodium: 551.7 mg
- Sugar: 18.7 g
- Fiber: 13.7 g
Instructions
Step 1
Heat the oil in a large pan over medium heat. Add the onion and cook for about 3 minutes until it is soft and translucent. Add the garlic and cook for an extra minute. I like to add a bit of vegetable broth to help cook the onion and garlic. Then add the paprika and turmeric and cook for another minute.
Step 2
Add the 2 oz of uncooked rice, 1/4 bell pepper, 1/2 tomato, and 3/4 of a cup of vegetable broth to the pan. Simmer for approximately 15 minutes, stirring occasionally until most of the liquid is absorbed.
Step 3
Add the 1/2 cup of peas, 1/4 cup of garbanzo beans, 1/2 cup of corn and 3/4 cup of vegetable broth and cook for another 5 minutes.
Step 4
Season with the 1 1/2 tbsp of parsley, 1/8 tsp of salt, and pepper to taste and mix the ingredients well. Enjoy!
Full disclosure, I write these blogs in my spare time. I do not have an editor and am the only one who reviews the content. As a result, it is likely I’ll have the occasional typo or grammar mistake. If you find anything, feel free to let me know.
Lastly, I’ll admit food photography is not my forte. If you make the recipe and have a better picture, please share and I will happily post it and give you photo cred!