Ingredients
4
4 servings
- •2 cups boiling water
- •1 cup white rice
- •1 tablespoon olive oil
- •1 onion, chopped
- •3 cloves garlic, minced
- •1 green bell pepper, sliced
- •1 red bell pepper, sliced
- •1 tomato, diced
- •2 cups vegetable broth
- •1 tablespoon paprika
- •1 teaspoon salt
- •1 teaspoon ground turmeric
- •1 cup peas
- •1 cup drained and quartered canned artichoke hearts
Instructions
- Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain.
- Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is transparent, about 5 minutes. Add green bell pepper, red bell pepper, and tomato; cook and stir until peppers are slightly tender, about 3 minutes.
- Mix rice and vegetable broth into onion-pepper mixture; bring to a boil. Reduce heat to low and simmer. Add paprika, salt, and turmeric; cover skillet and simmer until rice is tender, about 20 minutes. Stir peas and artichoke hearts into rice mixture and cook until heated through, about 1 minute more.
Nutritional Facts
Per 4 servings
- Calories: 308
- Carbohydrate: 59g
- Fat: 5g
- Fiber: 7g
- Protein: 8g
- Sugar: 8g
Related Recipes
Meatless Paella
Amy's Vegan Chili
Vegan Lasagna
Paella I
Vegan Stir-Fry
Vegan Sweet and Sour Meatballs
Authentic Paella
Quick and Easy Paella
Mexican Paella with Cauliflower Rice
Pasta Sauce - Vegan
Easy Paella
