Vegetable Paella

Name: Vegetable Paella
Ingredients: One 6 oz. package Farmhouse(R) Spanish Rice; 1 cup onion, chopped in 1/2-inch pieces; 3 cloves garlic, minced; 2 Tablespoons olive or vegetable oil; One 16 oz. can peeled whole tomatoes, drained and broken-up; 1-1/2 cups water; 1/4 cup dry white wine; 3/4 teaspoon oregano; 3/4 teaspoon basil; 1 whole bay leaf; 1/8-1/4 teaspoon cayenne pepper; 1/8 teaspoon turmeric; 1-1/2 cups red bell pepper, chopped; 1-1/2 cups zucchini, chopped; One 14 oz. can black beans, drained; Two 6 oz. jars artichoke hearts; 1 cup frozen peas, thawed

17 ingredients

5 steps

Ingredients

One 6 oz. package Farmhouse(R) Spanish Rice
1 cup onion, chopped in 1/2-inch pieces
3 cloves garlic, minced
2 Tablespoons olive or vegetable oil
One 16 oz. can peeled whole tomatoes, drained and broken-up
1-1/2 cups water
1/4 cup dry white wine
3/4 teaspoon oregano
3/4 teaspoon basil
1 whole bay leaf
1/8-1/4 teaspoon cayenne pepper
1/8 teaspoon turmeric
1-1/2 cups red bell pepper, chopped
1-1/2 cups zucchini, chopped
One 14 oz. can black beans, drained
Two 6 oz. jars artichoke hearts
1 cup frozen peas, thawed

Directions

1

In a large skillet, saute onion and garlic in oil until soft.
2

Add tomatoes, water, wine, oregano, basil, bay leaf, cayenne pepper and turmeric; bring to a boil.
3

Add rice and contents of seasoning packet.
4

Reduce heat to low; cover and cook for 10 minutes. Add bell pepper and zucchini to skillet; cover and simmer 10 more minutes.
5

Stir in beans, artichoke hearts and peas; heat through.