Veggie Paella

  • Yield: 8 servings


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

Recipe reprinted with permission from Gulf Coast Favorites (Holly Clegg, 2008). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 227
  • Fat 2g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 668mg
  • Carbohydrate 43g
  • Fiber 6g
  • Sugars 5g
  • Protein 9g