Veggie Paella

Kitchen Tested
  • Yield 8 servings

Deceptively easy, this colorful, vegetarian dish boasts a balance of flavor and nutrition.


1 tablespoon olive oil
1 cup chopped onion
1 red bell pepper, cored, chopped
1 cup sliced mushrooms
1 teaspoon minced garlic
2 (5-ounce) packages yelllow rice
Water (according to rice package directions)
1 cup chopped tomatoes
1 (15-ounce) can black beans, rinsed, drained
1 (10-ounce) package frozen peas, thawed or frozen edamame, thawed
1/2 teaspoon paprika
1 teaspoon dried basil leaves


  1. Heat oil over medium heat in a large nonstick pot. Toss in onion, red pepper, mushrooms and garlic; saute until tender, about 5-7 minutes.
  2. Add rice and water and bring ingredients to a boil. Reduce heat and cook for an additional 20-25 minutes, or until rice is tender.
  3. Combine with remaining ingredients and thoroughly heat.



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