Vegetable Paella the Editors of Publications International, Ltd.
Makes 4 servings
|1/2||cup chopped onion|
|1||clove garlic, minced|
|Nonstick olive oil cooking spray|
|1||can (14-1/2 ounces) fat-free, reduced-sodium vegetable or chicken broth|
|1||cup uncooked rice|
|1||cup chopped plum tomatoes|
|1/2||teaspoon dried oregano|
|1/2||teaspoon chili powder|
|Black pepper (optional)|
|1||red bell pepper, seeded and cut into short strips|
|1||jar (6 ounces) marinated artichoke hearts, drained and quartered|
|1/2||cup frozen peas|
|1/8||teaspoon hot pepper sauce|
- Place onion and garlic in 2-quart microwavable casserole. Spray lightly with cooking spray. Microwave on HIGH 30 seconds.
- Add broth, rice, tomatoes, water, oregano, chili powder, salt, turmeric and black pepper, if desired. Cover with vented plastic wrap. Microwave on HIGH 5 minutes. Stir in bell pepper, artichokes, peas and hot sauce. Microwave on MEDIUM (50%) 15 to 18 minutes or until broth is absorbed and rice is tender.
If plum tomatoes are unavailable, substitute 1 can (14-1/2 ounces) undrained diced tomatoes. Omit water.
|Serving Size:||1/4 of total recipe|
|Calories from Fat||15 %|
|Total Fat||4 g|
|Saturated Fat||<1 g|
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