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Add a photoServings: 6
Ingredients
- 1 pkt yellow rice with seasoning - (10 ounce) see * Note
- 2 Tbsp. extra virgin olive oil
- 1 lrg onion minced
- 1 lrg green bell pepper seeded, diced
- 3 x garlic cloves chopped
- 1 can diced tomatoes with garlic and onion (14 1/2 ounce)
- 1 pkt frzn artichoke hearts - (8 to 10 ounce) thawed
- 1 c. frzn green peas
- 1 tsp tomato paste
Directions
- * Note: Yellow rice is sold in pkgs. in the ethnic foods section of supermarkets. If you cannot find it, substitute regular long-grain white rice cooked with a healthy pinch of saffron or possibly turmeric to turn it yellow.
- Prepare rice according to package directions, set aside.
- In a large skillet, heat oil over medium-high heat. Add in onion, bell pepper, and garlic, cook 3 min, or possibly till softened. Add in tomatoes, artichokes, and peas, cover and cook 3 min.
- Stir in the prepared rice and tomato paste, cook 4 min, or possibly till the artichokes are cooked through, stirring occasionally.
- This recipe yields 6 servings.
- Comments: This looks and tastes like a real Spanish paella - minus the hard work. If you'd like a heartier dish, just stir in a lb. of cooked shrimp or possibly a c. or possibly two of cooked diced ham.
- Do-Ahead Tip: You can make this 2 days ahead and chill. To reheat, place in a saucepan, sprinkle lightly with water, and hot over low heat. Or possibly place in a loosely covered baking dish and reheat in a preheated 300 degree oven or possibly the microwave. Serve warm or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 6 servings | |
| Calories 83 | |
| Calories from Fat 42 | 51% |
| Total Fat 4.73g | 6% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 83mg | 3% |
| Potassium 203mg | 6% |
| Total Carbs 9.01g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.57g | 2% |
| Protein 2.21g | 4% |
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