Vegetable Paella


I have never really met a rice dish I didn’t like, ha. Well, unless it has meat in it of course! Rice is one of those perfect things to make because it is filling, you can make a huge batch without spending a ton of money, and it really stretches your dollar since vegetables are expensive! I like to keep it real and I like to save some money just like everyone else. Rice helps make that eight dollars worth of organic broccoli not seem so steep. Of course if you eat meat you can always add in some chicken, chorizo, or shrimp too! This recipe is a regular in my meal rotation because it makes a lot of food and it tastes even better the next day!


Vegetable Paella
Serves 4
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  1. 2 cups uncooked white rice
  2. 4 cups vegetable broth
  3. 1 14.5 ounce can diced tomatoes
  4. 1 14.5 ounce can black beans, rinsed and drained
  5. 1 red bell pepper, diced
  6. 1 red onion, diced
  7. 1 bunch scallions, chopped- separate greens and whites
  8. 1 head of broccoli, cut into florets
  9. 1/2 cup frozen peas
  10. 1-2 teaspoons Adobo seasoning (homemade or store bought)
  11. 1 generous pinch of saffron threads
  12. 1 Tablespoon oil
  13. 1 lemon cut into wedges, for garnish
  1. Heat oil over medium heat and cook peppers, red onion, and white parts of scallions until softened.
  2. Add the rice and stir it until it is coated with oil. Add the diced tomatoes and stir until rice absorbs the liquid. Add the vegetable broth, black beans, saffron, and adobo. Bring to a boil and then reduce heat to simmer and cover the pan.
  3. Let it cook for 12 minutes then add the peas and broccoli. Recover the pan and let it cook for another 8 minutes.
  4. Uncover the pan and turn the heat up to medium high for 3-5 minutes so the bottom of the rice crisps up.
  5. Garnish with remaining scallions and a lemon wedge.
  6. Enjoy!

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