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Yield: Serves 4 - 2 cups per serving.
Recipes
Vegetarian Paella
| Nutrition Information | |
| Calories: | 280 |
| Total Fat: | 1.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 120mg |
| Carbohydrates: | 58g |
| Dietary Fiber: | 6g |
| Sugars: | 7g |
| Protein: | 9g |
| Vitamin A: | 4500iu (90%) |
| Vitamin C: | 54mg (90%) |
| Calcium: | 80mg (8%) |
| Iron: | 2.7mg (15%) |
Rice, fresh vegetables and lima beans are all cooked together in a tomato broth.
Olive oil cooking spray
1/2 onion, dice medium
1/2 red bell pepper, dice medium
1 carrot, peel and slice thin
1 cup sliced mushrooms
1 cup sliced kale
1 plum tomato, dice medium
1 cup low-sodium tomato juice
1 cup water
2 cups instant brown rice
2 cups frozen lima beans
Heat a wide, shallow 3 quart sauce pan over medium high. Lightly spray with olive oil cooking spray.
Add onions, peppers, carrots and mushrooms and saute for 2-3 minutes until vegetables begin to brown. Add the rest of the ingredients and reduce heat to medium. Cover pan and cook for 5-6 minutes until liquid is absorbed by rice and rice is tender.
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