Spanish Rice and Vegetables

Name: Spanish Rice and Vegetables
Prep time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Spanish
Ingredients: 2 large onions, chopped (2 cups); 5 cloves garlic, finely chopped; 1 cup uncooked basmati or regular long-grain rice; 1 can (14 ounces) quartered artichoke hearts, drained; 2 cups dry white wine or fat-free vegetable broth; 1/2 teaspoon salt; 1 bag (1 pound) cauliflower, carrots and snow pea pods (or other combination), thawed; 1 cup frozen sliced bell peppers (from 16-ounce bag)

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Prep 10 min
Total 35 min
Ingredients 8
Servings 4

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This non-meat version of Spanish paella relies on the fiber-rich complex carbohydrates of fresh veggies and is a flavorful, low-fat feast.

Qué Rica Vida Cocina

Updated Sep 20, 2016

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Ingredients

2 large onions, chopped (2 cups)
5 cloves garlic, finely chopped
1 cup uncooked basmati or regular long-grain rice
1 can (14 ounces) quartered artichoke hearts, drained
2 cups dry white wine or fat-free vegetable broth
1/2 teaspoon salt
1 bag (1 pound) cauliflower, carrots and snow pea pods (or other combination), thawed
1 cup frozen sliced bell peppers (from 16-ounce bag)

Directions

1

Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onions and garlic in skillet about 5 minutes, stirring occasionally, until onions are tender.
2

Stir in rice and artichoke hearts. Cook 3 minutes, stirring occasionally. Stir in wine and salt. Heat to boiling; reduce heat. Cover and simmer about 10 minutes. Stir in vegetables. Cover and cook about 5 minutes or until liquid is absorbed.