Colorful Vegetable and Rice Paella

This colorful paella is a great way to use up leftover vegetables. It's easy to make and packed with flavor. The rice is cooked in a flavorful broth made with vegetable broth, peas, and sun-dried tomatoes. The vegetables add a pop of color and nutrition to the dish.

Paella is a traditional Spanish dish made with rice, vegetables, and seafood. It is typically cooked in a large, shallow pan called a paella pan. The dish originated in the Valencia region of Spain, and there are many different regional variations. This recipe for Colorful Vegetable and Rice Paella is a modern take on the classic dish. It uses brown rice instead of white rice, and it includes a variety of colorful vegetables, such as red and green bell peppers, peas, and sun-dried tomatoes. The dish is also cooked in a skillet instead of a paella pan, making it easier to make at home.

Prep time: 10 | Cook time: 25 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup brown rice
• 2 cups vegetable broth
• 1 cup frozen peas
• 1/2 cup chopped sun-dried tomatoes

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Add the red and green bell peppers and cook until softened, about 5 minutes.
5. Stir in the rice and cook for 1 minute.
6. Add the vegetable broth, peas, and sun-dried tomatoes.
7. Bring to a boil, then reduce heat and simmer for 18 minutes, or until the rice is cooked through and the liquid has been absorbed.
8. Fluff with a fork and serve.

Why It Works

• The combination of brown rice and vegetables makes this paella a healthy and filling meal.
• The variety of vegetables adds a pop of color and nutrition to the dish.
• Cooking the paella in a skillet makes it easy to make at home.