Veggie Paella

Holly Clegg
  • Yield: 8 servings


1tablespoon olive oil
1cup chopped onion
1-- red bell pepper, cored, chopped
1cup sliced mushrooms
1teaspoon minced garlic
2-- (5-ounce) packages yelllow rice
-- Water (according to rice package directions)
1cup chopped tomatoes
1-- (15-ounce) can black beans, rinsed, drained
1-- (10-ounce) package frozen peas, thawed or frozen edamame, thawed
1/2teaspoon paprika
1teaspoon dried basil leaves


  1. In large nonstick pot, heat oil. Add onion, red pepper, mushrooms and garlic; sauté 5 to 7 minutes.
  2. Add rice and water; bring to boil. Reduce heat, cover, and cook 20 to 25 minutes, until rice is done.
  3. Stir in remaining ingredients and cook until heated through.

Recipe reprinted with permission from Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008.

Nutritional Info *per serving

  • Calories 227
  • Fat 2g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 668mg
  • Carbohydrate 43g
  • Fiber 6g
  • Sugars 5g
  • Protein 9g