Very Veggie Paella

Name: Very Veggie Paella
Ingredients: 2 tablespoons olive oil; 1 large sweet onion, chopped; 1 large red bell pepper, cored, seeded and chopped; 1 large green bell pepper, cored, seeded and chopped; 1 cup carrots, diced; 2 large garlic cloves, chopped; 1 teaspoon smoked paprika; 1/2 teaspoon saffron, crumbled; 1 cup frozen peas; 1 cup fresh mushrooms, sliced; 1 medium zucchini, diced in 1/2 inch cubes; 28 ounce can whole Italian tomatoes in juice, roughly chopped; 1 teaspoon Tabasco or hot pepper sauce; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 1/2 cups short grain rice; 2-14 ounce cans vegetable broth, heated; 2 tablespoons fresh parsley, chopped

18 ingredients

2 steps

Ingredients

2 tablespoons olive oil
1 large sweet onion, chopped
1 large red bell pepper, cored, seeded and chopped
1 large green bell pepper, cored, seeded and chopped
1 cup carrots, diced
2 large garlic cloves, chopped
1 teaspoon smoked paprika
1/2 teaspoon saffron, crumbled
1 cup frozen peas
1 cup fresh mushrooms, sliced
1 medium zucchini, diced in 1/2 inch cubes
28 ounce can whole Italian tomatoes in juice, roughly chopped
1 teaspoon Tabasco or hot pepper sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups short grain rice
2-14 ounce cans vegetable broth, heated
2 tablespoons fresh parsley, chopped

Directions

1

Preheat oven to 350f.
2

In a large paella pan or a large oven metal casserole dish, heat olive oil over medium high heat. Add onions, peppers and carrots, and cook for 5 minutes, stirring until onions are tender. Stir in garlic, paprika, saffron, peas, mushrooms, zucchini, tomatoes and Tabasco and simmer for 15 minutes. Stir in salt, pepper, rice and hot vegetable broth and bring to a boil. Lower heat to a simmer and cook 15 minutes or until most liquid is absorbed. Cover with foil wrap and bake in oven for 15 minutes. Garnish with parsley.