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Recetas en Español

Recetas en Espanol

Vegetarian Paella

Serving Size: 6 servings
Prep Time: 20 minutes

Nutrition Facts (Per Serving):

1 cup (227g): 190 calories, 2.5g Total Fat, 0.5g Saturated Fats, 0g Trans Fat, 1mg Cholesterol, 160mg Sodium, 36g Carbohydrates, 4g Fiber, 3g Sugar, 6g Protein, 20% Vitamin A, 70% Vitamin C, 15% iron Exchange: 2 ½ Starches, 1 Protein, ½ Fat

Nutritional Analysis by Sandra Ortiz-Rosado, LND,CAWM,DE.

Ingredients

1 tbsp. pure olive oil
1 sliced white onion
1 sliced red pepper
1 sliced green pepper
2 tbsp. crushed garlic
1 cup medium grain Rico Rice
1 ½ cups low-sodium vegetable broth
½ cup canned tomatoes
1 tsp. saffron
Low-sodium salt and black pepper to taste
¼ cup black Rico Beans
¼ cup kidney Rico Beans
¼ cup white Rico Beans
6-8 asparaguses

Cooking Instructions

In paella pan heat over medium high heat. Add onions and peppers. Cook approximately 3 minutes. Add garlic and cook one additional minute.
Reduce heat to medium. Add the Rico Rice and stir for one minute until rice turns a pearl color.
Pour in broth and add tomatoes, saffron, salt and pepper, and cook approximately 12 minutes, stirring occasionally.
Add the Rico Beans, and if necessary, season with more salt and pepper. Cook an additional 8 minutes. Remove from heat and garnish with asparaguses. Enjoy.

Recipe by Chef Lorelei Carron, provided by Rico Rice

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Vegetarian Paella

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Vegetarian Paella

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