Vegetable and Black-Bean Paella

Smartpoints value per serving
Total Time
59 min
19 min
40 min
If you have leftovers, refrigerate them overnight (or for up to three nights), then shape into patties for a delicious veggie burger.


olive oil

2 tsp

uncooked onion(s)

1 medium, chopped

green pepper(s)

1 medium, seeded and chopped

fresh tomato(es)

1 medium, chopped

garlic clove(s)

2 medium clove(s), finely chopped

table salt

½ tsp

black pepper

½ tsp, freshly ground

white wine

¼ cup(s), dry

uncooked white rice

1 cup(s), short-grain

fat free vegetable broth

2 cup(s)

canned black beans

19 oz, rinsed and drained


tsp, threads, or to taste

frozen green peas

1 cup(s)

canned pimento(s)

3 Tbsp, strips

fresh parsley

2 Tbsp, fresh, chopped


  1. Heat the oil in a large nonstick skillet over medium heat. Add the onion and bell pepper. Cook, stirring occasionally, until softened, about 8 minutes. If the mixture is too dry, add 1⁄4 cup water, stirring, until the water evaporates, about 2 minutes.
  2. Stir the tomato, garlic, salt, and pepper into the skillet. Cook, stirring occasionally, until the tomato is softened, about 6 minutes. Stir in the wine and cook until it evaporates, about 2 minutes. Add the rice, stirring until well coated. Stir in the broth, beans, and saffron; bring to a boil. Reduce the heat and simmer, covered, until all the liquid is absorbed and the rice is tender, about 20 minutes.
  3. Stir in peas, pimiento, and parsley. Cook, stirring occasionally, until heated through, about 2 minutes. Serve at once. Yields 1 1/4 cups per serving.


Simply brush the patties lightly with oil, top with a slice of reduced-fat cheddar cheese, and broil. Serve on a whole-wheat roll with lettuce and tomato and you’ve got lunch.For extra texture, nutrients, and color, add 2 cups chopped fresh spinach when you add the peas.

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