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Easy Vegetable Paella

Serves 4 to 6
Time 30 min
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.
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion chopped
  • 4 cloves garlic finely chopped
  • 1 cup jasmine or basmati rice
  • 1/4 teaspoon saffron strands
  • 1 (14.5-ounce) can whole tomatoes drained
  • 1 small green bell pepper chopped
  • 1 small yellow bell pepper chopped
  • 1 cup frozen lima beans
  • 2 cups low-sodium vegetable broth
  • 1 cup frozen peas
  • Lemon wedges for garnish
Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons extra-virgin olive oil
  • 1 yellow onion chopped
  • 4 cloves garlic finely chopped
  • 1 cup jasmine or basmati rice
  • 1/4 teaspoon saffron strands
  • 1 (14.5-ounce) can whole tomatoes drained
  • 1 small green bell pepper chopped
  • 1 small yellow bell pepper chopped
  • 1 cup frozen lima beans
  • 2 cups low-sodium vegetable broth
  • 1 cup frozen peas
  • Lemon wedges for garnish