Sunday, 17 February 2013

Vegetable Paella

Vegetable Paella Photo
YIELD Makes 4 servings
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1/2cup chopped onion
1clove garlic, minced
Nonstick olive oil cooking spray
1can (14-1/2 ounces) fat-free, reduced-sodium vegetable or chicken broth
1cup uncooked rice
1cup chopped plum tomatoes
1/4cup water
1/2teaspoon dried oregano
1/2teaspoon chili powder
1/8teaspoon salt
1/8teaspoon turmeric
Black pepper (optional)
1red bell pepper, seeded and cut into short strips
1jar (6 ounces) marinated artichoke hearts, drained and quartered
1/2cup frozen peas
1/8teaspoon hot pepper sauce
  1. Place onion and garlic in 2-quart microwavable casserole. Spray lightly with cooking spray. Microwave on HIGH 30 seconds.
  2. Add broth, rice, tomatoes, water, oregano, chili powder, salt, turmeric and black pepper, if desired. Cover with vented plastic wrap. Microwave on HIGH 5 minutes. Stir in bell pepper, artichokes, peas and hot sauce. Microwave on MEDIUM (50%) 15 to 18 minutes or until broth is absorbed and rice is tender.
If plum tomatoes are unavailable, substitute 1 can (14-1/2 ounces) undrained diced tomatoes. Omit water.


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