Enjoy this simple vegetarian version of classic Spanish paella. We included lima beans and peas for extra flavor and protein. Topping the dish with grilled tempeh would provide an even bigger protein boost. Rice in paella should be slightly al dente, so take care not to add too much water.
Heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring occasionally, for 3 minutes. Add rice and saffron and cook, stirring constantly, for 1 minute. Add tomatoes and stir with a large spoon to break them up. Add bell peppers and lima beans and cook, stirring, for 1 minute. Add broth and bring to a boil, then boil for 2 minutes. Reduce heat to a simmer, cover and cook for 10 minutes. Check if more liquid is needed to prevent sticking. If so, add 1/4 to 1/2 cup water, then cover and cook for 5 minutes more.
Sprinkle peas over the top and continue to cook until warmed through and liquid is absorbed, about 3 more minutes. Rice should be slightly al dente; do not overcook. (If not tender enough, add a bit more water and continue cooking.) Serve garnished with lemon wedges.
Per Serving:280 calories (50 from fat), 6g total fat, 1g saturated fat, 350mg sodium, 50g carbohydrates, (6 g dietary fiber, 6g sugar), 8g protein.
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