Vegan Paella

asian european greek indian korean mediterranean middle eastern region spanish turkish side soup savory hard medium

Prep

28 min

Cook

75 min

Total

103 min

Ingredients (14)

2 cups boiling water g

1 cup white rice g

1 tablespoon olive oil g

1 onion, chopped g

3 cloves garlic, minced g

1 green bell pepper, sliced g

1 red bell pepper, sliced g

1 tomato, diced g

2 cups vegetable broth g

1 tablespoon paprika g

1 teaspoon salt g

1 teaspoon ground turmeric g

1 cup peas g

1 cup drained and quartered canned artichoke hearts g

Nutrition

kcal

fat

carbs

protein

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.