VEGETABLE PAELLA

Vegetable Paella image

Add a hearty dish to your Spanish cuisine night! Enjoy this tasty vegetable and brown rice paella that's made in skillet - a wonderful dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 6

Number Of Ingredients 13

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Ingredients

3/4 cup uncooked regular long-grain brown or white rice
2 cups water
1 lb asparagus, cut into 2-inch pieces
3 cups fresh broccoli florets
2 teaspoons olive or canola oil
1 medium red bell pepper, chopped (1 cup)
2 small zucchini, chopped (1 1/4 cups)
1 medium onion, chopped (1/2 cup)
1/2 teaspoon salt
1/2 teaspoon saffron threads or 1/4 teaspoon ground turmeric
2 medium tomatoes, seeded and chopped (1 1/2 cups)
2 cans (15 to 16 oz each) garbanzo beans, drained, rinsed
1 box (10 oz) frozen sweet peas, thawed, drained

Steps:

Cook rice in water as directed on package; set aside and keep warm.
In 2-quart saucepan, heat 1 inch water to boiling. Add asparagus and broccoli; return to boiling. Boil about 4 minutes or until crisp-tender; drain.
In 10-inch skillet, heat oil over medium-high heat. Add asparagus, broccoli, bell pepper, zucchini, onion, salt and saffron; cook 5 minutes, stirring occasionally, until onion is crisp-tender.
Stir in remaining ingredients.

Nutrition Facts : Calories 350, Carbohydrate 59 g, Cholesterol 0 mg, Fat 1, Fiber 14 g, Protein 15 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 8 g, TransFat 0 g

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