Photo: John Autry; Styling: Cindy Barr, Leigh Ann Ross
Total Time
55 Mins
6 servings (serving size: about 1 cup rice mixture, 2 teaspoons parsley, and 2 teaspoons green onions)

Paella is a rice dish that hails from the Valencia region on the east coast of Spain. If Valencia rice is not available, use Arborio rice, but be sure not to stir the dish too much because paella is not meant to be creamy like a risotto.

How to Make It

Step 1

Heat a large nonstick skillet over medium heat. Add soy chorizo to pan, and cook for 12 minutes or until browned, crumbling and stirring occasionally. Place in a small bowl, and set aside.

Step 2

Return pan to medium heat. Add olive oil, swirling to coat. Add yellow onion; cover and cook for 10 minutes or until tender, stirring occasionally. Add saffron and garlic; cook for 1 minute, stirring constantly. Add 1 cup rice and bell pepper; cook for 2 minutes, stirring frequently. Stir in white wine, and cook for 2 minutes or until liquid is nearly absorbed, stirring frequently. Add vegetable broth and salt; bring to a simmer. Cover, reduce heat, and simmer for 20 minutes or until rice is tender and liquid is absorbed.

Step 3

Return soy chorizo to pan, and stir in edamame. Cook for 5 minutes or until edamame is thoroughly heated, stirring occasionally. Sprinkle with chopped parsley and 1/4 cup green onions.

Ratings & Reviews

A slightly different version

June 07, 2015
Liked it the first time, but this time I am using pinot noir instead of whitewine, adding mushrooms, doubling the soy chorizo and the garlic... it's not ready, but the sauce is tasting yummy!

RaeByrd1982's Review

November 04, 2013
This was really plain... didn't wow me.

alexanderka's Review

July 24, 2013

Anna1000's Review

May 07, 2012

chezcayenne's Review

June 26, 2011
I make something almost exactly like this, but I use about 1/2 the onion and only 1/2 cup edamame and add artichokes, paprika and thyme. I've been making it for years and it's on my blog, Chez Cayenne.

julicoo09's Review

April 20, 2011
I was excited to make this as I usually like a lot of Cooking Light's vegetarian recipes, but this one just seemed off. The flavor was strange and just didn't seem to go with the other flavors in the dish. Will not be making this again.

bellymama's Review

April 11, 2011
I followed the recipe except omitted the green onions. I was surpised by how good the soyrizo was. I had never tried it before. We'll make this again for a quick weeknight supper.

alisaG's Review

March 28, 2011
I liked the combination of flavors but to be fair I did quite a bit of subbing. I had leftover soy chorizo and found this recipe to be pretty straightforward, so I followed it loosely. Used 3.5 of chrorizo (all I had) and halved the rest of the ingredient amounts except for garlic (4 cloves -- I like garlic) and onion (half of a medium onion --thank you previous reviewer for mentioning the onion part). I used leftover lima beans and frozen peppers and since I didn't have saffron, I just kicked up the flavor with cayenne. I know it's not the same but hey, saffron is expensive! I had a little bit of Arborio rice and no wine so just more vegetable stock and it worked out well! Don't forget the parsley and green onion, definitely make the dish.

user's Review

March 19, 2011
This is a tasty dish but next time I will use less onion (it was really overpowered by the onion flavor) and more soyrizo.