A Spanish dish traditionally made with meat and shellfish. This flexible veggie version is simpler, but no less delicious.

Yield 6 servings
Time 30 minutes
  • large saucepan with lid
  • wooden spoon
  • small bowl
  • 2 T olive oil
  • 3-4 cloves garlic, minced
  • 1 bell pepper, sliced or diced
  • 1 medium onion, diced
  • 1 t paprika
  • ½ t pepper
  • ¼ t crushed saffron
  • 2 c white rice, uncooked and rinsed
  • 3 c boiling water
  • 2 ripe tomatoes, seeded and diced
  • 1 c peas
  • 1 c corn
Directions Sauté 1 garlic clove in 1 T oil for about 1 minute. Add bell pepper and cook for two minutes. Transfer to bowl and set aside.

Heat 1 T olive oil over medium heat. Sauté remaining garlic, onion, and carrot for 2 minutes. Add spices and stir well.

Mix in the rice, then pour in water.

Stir well, cover, and simmer for 10-15 minutes, until water is absorbed and rice is cooked.

Remove from heat, place the cooked bell pepper, tomatoes, peas, and corn on top of the rice. Cover and let sit for 5 minutes.

Serve hot.

Notes This is a very flexible recipe. You can leave out pretty much anything except the rice and saffron (ok, you could even leave out the saffron, but the flavor would be sorely lacking), and you can add just about anything – tofu, tempeh, or artichoke hearts, just to give you a few ideas.
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Vegetarian Main Dishes     Spanish Recipes      Vegan Recipes     Vegetarian Cookbooks