Veggie-centric Paella

Kitchen Tested
  • Yield 8 servings

This deceptively easy recipe boasts lots of flavor and color using an irresistible combination of fresh vegetables and spices.


2 tablespoons olive oil
1 cup chopped onion
1 red bell pepper, seeded and chopped
1 cup sliced mushrooms
2 teaspoons minced garlic
1 (16-ounce) package yellow rice
4 cups water
1 cup chopped tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) package frozen peas, thawed
1/2 teaspoon paprika
1 teaspoon dried basil


  1. In a large pot, heat oil and saute onion, red pepper, mushrooms and garlic about 5 to 7 minutes. Add rice and water and bring to a boil. Reduce heat, cover and cook for 20 to 25 minutes or until rice is done. Stir in tomato, black beans, peas, paprika and basil until well heated.

Note: This dish can accommodate a variety of vegetables, as well as a potpourri of beans, corn and fresh herbs. Rinse beans to lower sodium.



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