Vegetable Paella
- Reviews 8
Ready In: 1 hr 5 mins
Serves: 8
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped red pepper
- 2 teaspoons finely chopped fresh garlic
- 1 cup uncooked long grain rice
- 1 (14 1/2ounce) can stewed tomatoes
- 1 (14 1/2ounce) can vegetable broth
- 1 cup finely chopped carrot
- 1 teaspoon paprika
- 1 (6 1/2ounce) jar marinated artichoke hearts, drained
- 1 cup eggplant (1 inch cubes)
- 1 cup zucchini (1 inch cubes)
- 1⁄2 cup frozen peas, thawed
- 1⁄4 cup chopped fresh parsley
Directions
- In Dutch oven combine oil, onion, red pepper and garlic.
- Cook over medium high heat, stirring occasionally, until onion and pepper are softened (5 minutes).
- Add rice.
- Continue cooking 1 minute, stirring constantly, to coat with oil.
- Add tomatoes, broth, carrots and paprika.
- Bring to a boil.
- Cover; reduce heat to medium low.
- Cook 10 minutes, stirring once.
- Add artichoke hearts, eggplant and zucchini.
- Continue cooking, stirring once, until broth is almost absorbed (10 to 12 minutes).
- Add peas and parsley.
- Continue cooking until heated through (3 to 4 minutes).
- Serve!
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