Spanish Rice and Vegetables

Prep 10 min
Total 35 min
Ingredients 8
Servings 4

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

Ingredients

large onions, chopped (2 cups)

cloves garlic, finely chopped

cup uncooked basmati or regular long-grain rice

can (14 ounces) quartered artichoke hearts, drained

cups dry white wine or fat-free vegetable broth

1/2

teaspoon salt

bag (1 pound) cauliflower, carrots and snow pea pods (or other combination), thawed

cup frozen sliced bell peppers (from 16-ounce bag)

Directions

Hide Images

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.