Rating: 4.49 stars
54 Ratings
  • 5 star values: 32
  • 4 star values: 17
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0

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 test

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; carbohydrates 58.8g; fat 4.6g; sodium 1103.3mg. Full Nutrition
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