Name: Vegetarian Paella
Total time: 30 min
Yield: 4-6 peole
Cuisine: Vegetarian
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion (diced); 1 large red bell pepper (seeded and diced); 3 cloves garlic (minced); 1 medium zucchini (diced); 2 cups canned diced tomates (and juice); 5-10 strands saffron; 2 teaspoons smoked paprika; 1/2 teaspoons crushed red pepper flakes; 1 1/2 cups rice (medium or short grain); 3 cups vegetable stock (room temperature); 1/2 cup canned artichoke hearts (drained and quartered); 2 cup canned garbanzo beans (rinsed and drained); 1/2 teaspoon salt; 1/2 teaspoon ground black pepper

Course Main Dish
Cuisine Vegetarian

peole

1 tablespoon olive oil
1 medium yellow onion diced
1 large red bell pepper seeded and diced
3 cloves garlic minced
1 medium zucchini diced
2 cups canned diced tomates and juice
5-10 strands saffron
2 teaspoons smoked paprika
1/2 teaspoons crushed red pepper flakes
1 1/2 cups rice medium or short grain
3 cups vegetable stock room temperature
1/2 cup canned artichoke hearts drained and quartered
2 cup canned garbanzo beans rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper

In a large oven-proof stock pot or Dutch oven, heat the oil over mediumhigh heat. Add the onions and bell peppers and saute for 10 minutes or until softened. Add the garlic, zucchini, diced tomatoes with juice, saffron, paprika and chili flakes and saute for 5 to 10 minutes. Add the rice and stock; stir and bring to a boil. Reduce heat to low and simmer for 10 minutes.
Preheat the broiler in the oven while the rice is cooking. Add the artichokes, garbanzo beans, salt and pepper. Cover the pot and simmer for 10 to 15 more minutes. When the liquid is mostly absorbed and the rice is tender, uncover the pot and transfer to the broiler for 5 to 10 minutes until the edges of the rice begin to brown and get a bit crispy. Remove from broiler and serve.

Notes:

Estimated cost per serving: $2.21.

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