Vegetable Paella

Vegetable Paella

from goodhousekeeping.com
35 min
4 servings

Vegetarian, dairy-free, and vegan, vegetable paella takes inspiration from the traditional Spanish rice dish but leaves out the meat for extra veggies instead.

Ingredients

  • 2 tbsp. olive oil
  • 1 onion, finely chopped
  • 1 red pepper, quartered and sliced 1/2 inch thick
  • 1 thinly sliced red chile
  • 3 cloves garlic, pressed
  • 1 medium tomato, chopped
  • 1 1/2 c. Arborio rice, or other medium-grain rice
  • 1 tbsp. tomato paste
  • 1 tsp. sweet paprika
  • 1/2 c. dry white wine
  • 1 tsp. finely grated lemon zest
  • Kosher salt and pepper
  • 4 oz. trimmed green beans
  • Cilantro and lemon wedges, for serving

Directions

  1. 1

    Heat oil in large cast-iron skillet on medium. Add onion and cook, stirring occasionally, until tender, 5 minutes. Add red pepper and red chile and cook, stirring occasionally, 4 minutes. Add garlic and cook 1 minute. Toss with tomato.

  2. 2

    Stir in Arborio rice. Push rice mixture toward edge of pan to create small opening; add tomato paste and sweet paprika and cook undisturbed 1 minute. Stir wine into mixture, incorporating rice and vegetables, and cook, stirring, until wine is absorbed, 3 minutes.

  3. 3

    Add 3 cups water, lemon zest and ½ tsp each salt and pepper. Bring to a boil, then reduce heat and simmer, covered, 11 minutes. Top with green beans and cook, covered, until rice is tender and liquid is absorbed, 4 minutes. Top with cilantro and serve with lemon wedges.