This vegetarian version of the classic Spanish dish features saffron-infused rice, bell peppers, and artichoke hearts. A delicious and flavorful option for any meatless meal.

Quick Info

⏱️ 64 min • 🍽️ 6 servings • ⭐ 93%

Nutrition

226 cal • 7g protein • 41g carbs • 4g fat

Tags

[Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Dinner] • [Under 1 Hour] • [High-Fiber] • [Meal]

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, minced
• 4 cloves garlic, minced
• 1 yellow bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 cup green beans, halved
• 1½ cups short grain white rice
• ½ teaspoon smoked paprika
• ½ teaspoon sweet paprika
• 1 tablespoon tomato paste
• Salt, to taste
• Black pepper, to taste
• 1 14-ounce can diced tomatoes
• 3 cups vegetable broth
• ½ teaspoon saffron threads, crumbled or ½ tablespoon ground turmeric
• 2 bay leaves
• ½ cup frozen green peas
• ½ cup canned artichoke hearts
• ½ cup vegan chorizo (optional)
• ½ cup chopped flat-leaf parsley
• 1 lemon, quartered, for garnish

Instructions Preview

1. Heat the olive oil in a large skillet over…
2. Add the onion and cook until translucent, …
3. Add the garlic and cook for about 2 minute…

…and 8 more steps

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Recipe by: Gwenaelle Le Cochennec • From: Tasty: Tasty Vegetarian