Try this 30-min Pepper Corn Paella - Vegetarian Dish recipe, or contribute your own.
Suggest a better descriptionIn large nonstick skillet or paella pan, heat oil over medium heat; cook onion, garlic, rice and turmeric for 4 minutes or until onion is softened. Stir in stock, salt and pepper; bring to boil. Reduce heat, cover and simmer for 10 minutes. Meanwhile, cut green and red peppers in half lengthwise; remove core and membranes. Cut in half crosswise; cut lengthwise into strips. Core and chop tomatoes. Stir peppers and tomatoes into pan; cook, covered, for 15 minutes or until rice is almost tender. Stir in corn; cook, covered for about 5 minutes or until liquid has evaporated. Garnish with parsley. Serve with a crusty roll and crunchy-crisp marinated salad.
Per Serving: about 365 calories, 7 g protein, g fat, 61 g carbohydrate
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Serving Size: 1 Serving (380g) | ||
Recipe Makes: 4 | ||
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Calories: 313 | ||
Calories from Fat: 30 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.3g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 480.2mg | 17 % | |
Potassium 478.2mg | 13 % | |
Total Carbohydrate 65.5g | 19 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 60.3g | ||
Protein 6.8g | 10 % | |
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: 313
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