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Quick Vegetarian Paella

Becky Luigart-Stayner
Yield 5 servings (serving size: about 2 cups)
This Spanish classic is simple to prepare and easily doubled to serve a crowd. Artichokes, bell peppers, mushrooms and olives cooked with nutty brown rice make this a hearty one-dish meal. The blend of exotic spices including saffron and tumeric give an extra special flavor.


  • 2 tablespoons extravirgin olive oil
  • 2 cups chopped onion
  • 2 cups (1-inch) chopped green bell pepper
  • 1 cup sliced cremini mushrooms
  • 2 garlic cloves, minced
  • 3 cups uncooked quick-cooking brown rice
  • 2 cups fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)
  • 1 cup water
  • 1 teaspoon saffron threads, crushed, or ground turmeric
  • 1/2 teaspoon dried thyme
  • 2 cups chopped tomato
  • 1 cup frozen green peas
  • 1/2 cup pimiento-stuffed olives, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/4 teaspoon freshly ground black pepper
  • 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
  • Chopped fresh flat-leaf parsley (optional)

Nutrition Information

  • calories 350
  • caloriesfromfat 23 %
  • fat 8.9 g
  • satfat 1 g
  • monofat 5.1 g
  • polyfat 0.9 g
  • protein 10.8 g
  • carbohydrate 62 g
  • fiber 7.2 g
  • cholesterol 0.0 mg
  • iron 3.4 mg
  • sodium 686 mg
  • calcium 78 mg

How to Make It

  1. Heat olive oil in a stockpot over medium-high heat. Add onion, bell pepper, mushrooms, and garlic; sauté 5 minutes. Stir in rice and next 4 ingredients (through thyme); bring to a boil. Cover, reduce heat, and simmer 10 minutes.

  2. Stir in tomato, green peas, olives, 2 tablespoons parsley, black pepper, and artichoke hearts. Cook 3 minutes or until rice is tender and mixture is thoroughly heated. Garnish with additional chopped fresh parsley, if desired.

Cook's Notes

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