Tantalizing Veggie Paella

April 3, 2018
Melody Dupre
Beans, Recipes, Root Veggies, Starches, Veggies

Tantalizing Veggie Paella

Recipe By: Alice Morrow

Tantalizing Veggie Paella

Ingredients

Extra virgin olive oil
1 large Vidalia onion, chopped
1 (4-oz.) jar sliced pimento, drained and chopped
1 pt. of cherry tomatoes, halved
2 T. minced garlic
Salt, red/black pepper
2 c. cooked yellow rice or your favorite rice
3 c. chicken broth
1 c. water
1 bunch chopped fresh parsley
½ lb. fresh asparagus, cut into 2” pieces (remove tough ends)
1 c. fresh or frozen green peas
1 (6½-oz.) jar marinated artichoke hearts, drained and sliced
2 c. drained and rinsed canned beans like black or cannellini

Instructions

In large skillet or paella pan, drizzle olive oil in bottom and heat over medium heat.
Add onion and cook for 3-5 minutes.
Add pimentos, tomato and garlic and cook for another 2 minutes.
Stir in rice. Season.
Add broth, water and parsley and bring to boil.
Continue cooking, stirring frequently, until most of the liquid is absorbed by rice. This takes 5-7 minutes.
Stir in asparagus, peas, artichokes and beans.
Reduce heat to a simmer. Cover and cook for 12-15 minutes.
Remove from heat and let stand covered for 10 minutes.
Uncover and stir and taste for seasoning. Serve.

Notes

***You can change up the veggies and rice selection.

featured tantalizing Veggie Paella

Melody Dupre