Vegetarian Paella Recipe
Ingredients
Cooking spray
2/3 cup chopped onion
2/3 cup diced red bell pepper
2 garlic cloves, minced
1 cup frozen artichoke hearts, thawed
3 cups torn fresh spinach
1/2 cup water
2 (101/2 ounce) cans low salt chicken broth
11/4 cups uncooked jasmine rice
3/4 teaspoon salt
1/2 teaspoon Hungarian sweet paprika
1/4 teaspoon saffron threads
1 cup frozen baby lima beans, thawed
1/3 cup frozen green peas, thawed
Directions
Coat a large saucepan with cooking spray, and place over medium-high heat until hot.
Add onion, bell pepper, and garlic; saute 3 minutes.
Add artichokes; saute 2 minutes.
Add spinach, water, and broth; bring to a boil.
Add rice and next 3 ingredients, and stir well.
Cover, reduce heat, and simmer 15 minutes.
Stir in lima beans and peas; cover and cook an additional 10 minutes or until liquid is absorbed.
Remove from heat, and let stand, covered, 5 minutes.
Fluff with a fork.
Add onion, bell pepper, and garlic; saute 3 minutes.
Add artichokes; saute 2 minutes.
Add spinach, water, and broth; bring to a boil.
Add rice and next 3 ingredients, and stir well.
Cover, reduce heat, and simmer 15 minutes.
Stir in lima beans and peas; cover and cook an additional 10 minutes or until liquid is absorbed.
Remove from heat, and let stand, covered, 5 minutes.
Fluff with a fork.
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