Our Paella recipe is absolutely loaded with produce, including artichokes, bell peppers, lima beans, onion, peas, and tomatoes. These plant-based ingredients simmer along with rice, vegetable broth, oregano and red pepper flakes for about 30 minutes on the stove, before the cover comes off and it is time to taste the magical flavors within. You will enjoy this simple meal as it provides your family with warmth and comfort during busy weeks and colder months.
1 cup vegetable broth, low sodium
1/2 cup brown rice, uncooked
1/2 cup artichoke hearts, rinsed and cut in half
1/2 cup baby lima beans, frozen
1/2 cup red bell pepper, julienned
1/2 cup green bell pepper, julienned
1/2 cup onion, chopped
1/2 cup peas, frozen
1/2 cup tomato, chopped
1 teaspoon garlic, minced
1/2 teaspoon oregano
Dash saffron threads
Dash crushed red pepper flakes
Sauté onion and garlic over medium heat.
When the onion is slightly softened, add peppers, tomatoes, and lima beans then cook for about 3 minutes.
Add vegetable broth, rice, oregano, and red pepper flakes.
Bring to a boil, then reduce heat to medium-low. Cover and simmer about 30 minutes.
Add artichokes and peas. Stir and remove from heat.
Let sit with the cover on for 5 minutes before serving.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.