- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Serving: 6
Nutrition facts (per portion)
- Calories: 427kcal
- Carbohydrate Content: 61g
- Fat Content: 12g
- Fiber Content: 6g
- Protein Content: 9g
- Saturated Fat Content: 2g
- Sodium Content: 690mg
- Sugar Content: 9g
This Vegetarian Paella comes together in under an hour using simple ingredients. Starring U.S.-grown short grain rice, this recipe brings all the flavor and comfort of the classic Spanish rice dish and comes to us from our friend Jamie Vespa RD in partnership with USA Rice.
Ingredients
- 1.5 Cup U.S.-grown Short Grain Rice
- 1/4 Cup + 2 Tbsp Extra-virgin olive oil, divided
- 1 Yellow Onion, finely chopped
- 1 Red Bell Pepper, thinly sliced
- 8oz Cremini Mushrooms, sliced
- 3 Garlic Cloves, minced
- 1.5 Tsp Paprika
- 1 Tsp Saffron Threads
- 1 tsp Kosher Salt
- .5 Tsp Black Pepper
- 1 Cup Dry White Wine
- 15oz Can Chickpeas, rinsed and drained
- 15oz Can Diced Fire-roasted Tomatoes
- 2.5 Cup Vegetable Broth
- .5 Cup Frozen Green Peas, thawed
- 1/4 Cup Fresh Parsley, finely chopped
- Lemon Zest & Juice
- 1/3 Cup Green Olives, sliced
Instructions
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Heat 1/4 cup oil in a large high-sided skillet with a fitted lid over medium-high. Add onion, bell pepper, and mushrooms; cook 7 to 8 minutes, until softened. Add garlic, paprika, saffron, salt, and pepper; cook 2 minutes, until fragrant.
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Add wine and cook 2 to 3 minutes, until mostly reduced. Stir in rice; cook 2 to 3 minutes, until rice begins to turn translucent. Stir in chickpeas, tomatoes, broth, and green peas. Bring to a low boil, reduce heat, cover, and cook 25 minutes.
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Meanwhile, combine parsley, lemon zest and juice, and remaining 2 Tbsp. oil in a small bowl. Once rice is cooked, remove lid and cook 5 more minutes. Scatter parsley oil overtop, and garnish with olives, if desired.
Notes
Store in an airtight container and refrigerate up to 4 days.
