Vegetable and black-bean paella
7
Points®
Total time: 59 min • Prep: 19 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
This insanely impressive-looking vegetarian paella features an ingredient medley of onions, green peppers, tomatoes, garlic, black beans, and rice, as well as saffron threads for a luxurious finishing touch. For extra texture, nutrients, and color, feel free to add 2 cups chopped fresh spinach when you add the peas. If you have any leftovers of this delicious paella, you can refrigerate them overnight (or for up to three nights), then shape into patties for a wonderful veggie burger. Simply brush the patties lightly with oil, top with a slice of reduced-fat cheddar cheese, and broil until heated through. Serve on a whole-wheat roll with lettuce and tomato, and you’ve got lunch.
Ingredients
Olive oil
2 tsp
Onion
1 medium, chopped
Green bell pepper
1 medium, seeded and chopped
Tomato
1 medium, chopped
Garlic
2 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
Vegetable broth
2 cup(s)
Canned black beans
19 oz, rinsed and drained
Saffron
⅛ tsp, threads, or to taste
Frozen green peas
1 cup(s)
Canned pimento
3 Tbsp, strips
Fresh parsley
2 Tbsp, fresh, chopped
Instructions
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.
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