See Also: Vegetable Paella(recipes)
Vegetable paella with artichokes and piquillo peppers(recipes)
Paella(recipes)
paella(dictionary)
paella(dictionary)
Mixed paella(recipes)
Paella on the barbecue(recipes)
Seafood Paella(recipes)
Prawn paella(recipes)
Paella Salad(recipes)

Vegetable Paella (recipes)


Vegetable Paella

Yield: Makes 4 servings



Ingredients:



1/2cup chopped onion

1clove garlic, minced

Nonstick olive oil cooking spray

1can (14-1/2 ounces) fat-free, reduced-sodium vegetable or chicken broth

1cup uncooked rice

1cup chopped plum tomatoes

1/4cup water

1/2teaspoon dried oregano

1/2teaspoon chili powder

1/8teaspoon salt

1/8teaspoon turmeric

Black pepper (optional)

1red bell pepper, seeded and cut into short strips

1jar (6 ounces) marinated artichoke hearts, drained and quartered

1/2cup frozen peas

1/8teaspoon hot pepper sauce









Preparation:





1.Place onion and garlic in 2-quart microwavable casserole. Spray lightly with cooking spray. Microwave on HIGH 30 seconds. 2.Add broth, rice, tomatoes, water, oregano, chili powder, salt, turmeric and black pepper, if desired. Cover with vented plastic wrap. Microwave on HIGH 5 minutes. Stir in bell pepper, artichokes, peas and hot sauce. Microwave on MEDIUM (50%) 15 to 18 minutes or until broth is absorbed and rice is tender.







Note:

If plum tomatoes are unavailable, substitute 1 can (14-1/2 ounces) undrained diced tomatoes. Omit water.





Nutritional Information:







Serving Size: 1/4 of total recipe







Fiber

5 g







Carbohydrate

49 g







Cholesterol

11 mg







Saturated Fat









Total Fat

4 g







Calories from Fat

15 %







Calories

262







Protein

8 g







Sodium

331 mg









Dietary Exchange:







Fat

1/2







Vegetable

1







Starch

3