Ingredients
Scale
- 2 cups of short-grain rice
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup of green beans, trimmed and chopped
- 1 cup of peas (fresh or frozen)
- 4 cups of vegetable broth
- 1 tsp of turmeric powder
- 2 tbsp of olive oil
- Salt and pepper to taste
- Lemon wedges and fresh herbs (like parsley) for garnish
Instructions
- Prepare your ingredients by washing and chopping the onion, garlic, bell peppers, and green beans.
- In a large skillet or paella pan, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant.
- Add red and green bell peppers, cooking until softened (about 5 minutes).
- Stir in short-grain rice, allowing it to toast for a couple of minutes. Pour in vegetable broth and add turmeric.
- Bring to a gentle boil, cover, and simmer for 15-20 minutes until rice is tender.
- Fold in green beans and peas, cooking for an additional 5 minutes.
- Season with salt and pepper, garnish with herbs and lemon wedges, then serve.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat using a microwave or stovetop with a splash of vegetable broth if needed.
- This dish can be made ahead of time and reheated before serving.
- Add your favorite seasonal vegetables for extra flavor and nutrition.
- For a gluten-free option, ensure to use gluten-free broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg