This is a twist on a Spanish-favorite. Use seitan, tofu, or tempeh to add a protein element. I substituted turmeric for the traditional saffron to cut costs.

Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
20 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain.

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  • Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is transparent, about 5 minutes. Add green bell pepper, red bell pepper, and tomato; cook and stir until peppers are slightly tender, about 3 minutes.

  • Mix rice and vegetable broth into onion-pepper mixture; bring to a boil. Reduce heat to low and simmer. Add paprika, salt, and turmeric; cover skillet and simmer until rice is tender, about 20 minutes. Stir peas and artichoke hearts into rice mixture and cook until heated through, about 1 minute more.

Nutrition Facts

308 calories; protein 8.2g 17% DV; carbohydrates 58.8g 19% DV; fat 4.6g 7% DV; cholesterolmg; sodium 1103.3mg 44% DV. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/14/2016
I made it twice, and I liked it more when I didn't add artichokes. Also, a teaspoon is a little too much salt (considering vegetable broth already has some salt in it). Peppers need to be sauteed much longer than 3 minutes and/or cut into smaller pieces or they'll still be much too crunchy. Overall a great recipe that I will be using again (with my changes). Read More
(25)

Most helpful critical review

Rating: 2 stars
03/12/2019
Quite bland and not worth the effort. Colorful though! Read More
54 Ratings
  • 5 star values: 32
  • 4 star values: 17
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
04/14/2016
I made it twice, and I liked it more when I didn't add artichokes. Also, a teaspoon is a little too much salt (considering vegetable broth already has some salt in it). Peppers need to be sauteed much longer than 3 minutes and/or cut into smaller pieces or they'll still be much too crunchy. Overall a great recipe that I will be using again (with my changes). Read More
(25)
Rating: 5 stars
09/03/2015
Made quite a few changes. I used saffron not turmeric as it is easy to come by in Turkey. I did not use any vegetable broth but instead used 1 cup white wine. Also I did not use bell peppers, artichoke or peas but instead used zucchini, mushrooms, tomato, eggplant, and three small hot chilies. Turned out flavourful and full of healthy vegetables. I did sauté the vegetables before hand for 3-5 minutes before adding rice etc.. Read More
(21)
Rating: 5 stars
06/27/2016
My son and I both loved it. My husband missed the meat but if he could add some shrimp he would love it. I used a wild rice blend instead of white rice because it is healthier. This will be a regular at my house! Read More
(9)
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Rating: 5 stars
07/07/2017
Made it exactly according to the recipe. My daughter is a vegan and she raved about it. I am not a vegan but will be having this many times. Thanks! Read More
(5)
Rating: 5 stars
03/16/2016
This turned out great! Had no green pepper so added celery and also Seitan BallPark Dogs (homemade) for protein:-D yumtastic! Read More
(4)
Rating: 5 stars
06/26/2017
My family and friends all loved it despite not being vegans. Yay! Made it twice and huge hit! Read More
(3)
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Rating: 5 stars
01/04/2019
Delicious! I did make a few modifications for ingredients I did or did not have - I did not use green or red peppers, artichokes, or peas. I used 3 zucchini, 2 Italian eggplant and 3 chopped tomatoes. Also, for the broth I used vege broth seasoning and 1 cup of dry white wine and a dried hot pepper. The flavor was excellent and I will definitely be making this again! Read More
(2)
Rating: 5 stars
05/18/2016
Very easy to make and tasty to boot. I only made two substitutions. Instead of peas, I used a cup of frozen peas, carrots, and green beans. I also substituted Adobo all purpose seasoning for the salt. Thank you for this flexible and tasty recipe. Read More
(2)
Rating: 5 stars
04/22/2018
This was fabulous! My vegan daughter is still raving about it a week later. I followed the recipe almost to the letter except I did not presoak the rice (couldn t see why it would make a difference) and I also added some sautéed Trader Joe s Soy Chorizo at the end. I can t think of anything I would do differently a winner! I served it with the wonderful Vegetarian Sweet Potato Burritos also from this site. Thanks for the post! Read More
(2)
Rating: 2 stars
03/12/2019
Quite bland and not worth the effort. Colorful though! Read More