This is a twist on a Spanish-favorite. Use seitan, tofu, or tempeh to add a protein element. I substituted turmeric for the traditional saffron to cut costs.
Ingredients
- 2 cups boiling water
- 1 cup white rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 tomato, diced
- 2 cups vegetable broth
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 1 cup peas
- 1 cup drained and quartered canned artichoke hearts
Directions
Step 1
Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain.
Step 2
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.
Step 3
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 308 | |
% Daily Value * | |
Total Fat5g | 6% |
Saturated Fat1g | 4% |
Sodium1103mg | 48% |
Total Carbohydrate59g | 21% |
Dietary Fiber7g | 24% |
Total Sugars8g | |
Protein8g | |
Vitamin C79mg | 393% |
Calcium50mg | 4% |
Iron4mg | 21% |
Potassium423mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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