Vegan Paella

1. 1

   Combine the boiling water and the rice in a bowl; let it sit for 20 minutes.

2. 2

   Drain.

3. 3

   Heat the olive oil in a large skillet over medium heat; cook and stir the onion and the garlic until the onion turns transparent, about 5 minutes.

4. 4

   Add the green bell pepper, red bell pepper, and tomato; cook and stir until the peppers are slightly tender, about 3 minutes.

5. 5

   Stir the rice and the vegetable broth into the onion-pepper mixture; bring to a boil.

6. 6

   Lower the heat to low and simmer.

7. 7

   Add the paprika, salt, and turmeric; cover the skillet and simmer until the rice is tender, about 20 minutes.

8. 8

   Stir the peas and the artichoke hearts into the rice mixture and cook until heated through, about 1 minute more.

• Calories 536.53 kcal High
• Protein 13.97 g Good Source
• Carbs 101.43 g Moderate
• Total Fat 7.41 g Moderate
• Saturated Fat 1.31 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 2.43 mg Low Source
• Sodium 928.17 mg High
• Fiber 8.59 g Good Source
• Sugar 10.36 g High
• Added Sugar 0.0 g Low Source
• Calcium 499.49 mg Good Source
• Iron 7.15 mg Good Source
• Potassium 796.64 mg Moderate
• Vitamin A 482.31 mcg_rae Good Source
• Vitamin C 154.41 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅