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Vegetable and Brown Rice Paella
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Vegetable and Brown Rice Paella

1 Hr(s) 5 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
6 cups vegetable or chicken broth
1/8 tsp saffron, or ground turmeric
1 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp salt
1 Tbsp oil
1 medium onion, diced
1 red bell pepper, sliced
2 cloves garlic, minced
1 can (14-ounce) diced tomatoes
1 1/2 cups short grain brown rice
1 small bunch thin asparagus, cut into 2-inch lengths
6 can ned artichoke hearts, halved
1 cup frozen peas
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Let's Make It
1
Preheat oven to 400°F. In a saucepan, bring broth to a simmer and stir in saffron, paprika, cayenne, and salt. Remove from heat; set aside.
2
Heat oil in a large ovenproof skillet on medium-high heat. Add onion, bell pepper, and garlic. Cook for 5 minuets, stirring often. Add tomatoes and rice; stir to combine. Pour in reserved broth and bring to a boil.
3
Cover, place in the oven and bake for 30 minuets. Remove skillet from oven, uncover, and place asparagus and artichokes on top, pushing vegetables into the rice. Scatter peas over the top. Return to oven (uncovered) for 15 min, raising the temperature to 450°F, until most of the broth is absorbed. Let stand 5 minuets before serving.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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