Try this Vegetable Paella recipe, or contribute your own.
Suggest a better description1. Heat large, deep frying pan over high heat. Cook onion and capsicum, stirring, until softened. add paprika. Cook, stirring, until tender. add rice, stirring to coat.
2. Add tomato and 1 cup of the combined stock and water. Cook, stirring, until liquid is absorbed. Add remaining stock and water. Cook, covered, stirring occasionally for about an hour or until liquid is absorbed and rice is tender.
3. Sprinkle beans and peas over rice. Cook, covered, for ten minutes.
4. Cover, standing for 5 minutes. Scatter parsley over and serve with lemon.
Servings per person for each of the food groups: 5 serves vegetables, 1 1/4 serves grain foods
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Serving Size: 1 Serving (660g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 82 | ||
Calories from Fat: 4 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 2326.3mg | 80 % | |
Potassium 398.5mg | 10 % | |
Total Carbohydrate 19.1g | 6 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 14.4g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 82
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