From The Daniel Fast by Susan Gregory page 120

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Name: Vegetable and Bean Paella
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Spanish
Ingredients: 3 tablespoons olive oil; 1 cup onion finely chopped; 1 cup brown rice long or medium grain; 2 cloves garlic minced; 1 teaspoon ground cumin; 1 can stewed tomatoes; 1 1/2 cups vegetable broth; 1 cup Sonoma dried tomato halves cut into strips; 1 can pinto beans rinsed and drained; 1 can red kidney beans rinsed and drained; 1 can chickpeas rinsed and drained; 1 cup zucchini finely diced; 1 cup corn kernels frozen; salt to taste; 1/4 cup cilantro leaves chopped; 2 tablespoons red bell pepper finely diced; 2 teaspoons jalapeno pepper seeded and finely diced

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INGREDIENTS

3 tablespoons olive oil
1 cup onion ; finely chopped
1 cup brown rice ; long or medium grain
2 cloves garlic ; minced
1 teaspoon ground cumin
1 can stewed tomatoes
1 1/2 cups vegetable broth
1 cup Sonoma dried tomato halves ; cut into strips
1 can pinto beans ; rinsed and drained
1 can red kidney beans ; rinsed and drained
1 can chickpeas ; rinsed and drained
1 cup zucchini ; finely diced
1 cup corn kernels ; frozen
salt to taste
1/4 cup cilantro leaves ; chopped
2 tablespoons red bell pepper ; finely diced
2 teaspoons jalapeno pepper ; seeded and finely diced

Servings

INSTRUCTIONS

Heat oil in a large skillet over medium heat; saute onions about 5 minutes or until golden.

Reduce heat to medium-low; stir in rice, garlic and cumin and stir about 1 minute so all ingredients are well blended and start to cook.

Add stewed tomatoes, broth and dried tomatoes; heat to boiling. Stir to make sure all ingredients are well blended; cover and continue to cook over medium and start to cook.

Add stewed tomatoes, broth and dried tomatoes; heat to boiling. Stir to make sure all ingredients are well blended; cover and continue to cook over medium-low heat for 15 minutes.

Mix beans, chickpeas, zucchini and corn in bowl. Add to skillet and stir gently to mix well. Reduce heat to low, cover and cook about 10-15 minutes or until rice is soft.

Adjust seasoning with salt before transferring to serving dish; sprinkle with cilantro, bell pepper and jalapeno just before serving.

NOTES

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Vegetable and Bean Paella

3 tablespoons olive oil
1 cup onion finely chopped
1 cup brown rice long or medium grain
2 cloves garlic minced
1 teaspoon ground cumin
1 can stewed tomatoes
1 1/2 cups vegetable broth
1 cup Sonoma dried tomato halves cut into strips
1 can pinto beans rinsed and drained
1 can red kidney beans rinsed and drained
1 can chickpeas rinsed and drained
1 cup zucchini finely diced
1 cup corn kernels frozen
 salt to taste
1/4 cup cilantro leaves chopped
2 tablespoons red bell pepper finely diced
2 teaspoons jalapeno pepper seeded and finely diced

Heat oil in  a large skillet over medium heat; saute  onions about 5 minutes or until golden.

Reduce heat to medium-low; stir in rice, garlic and cumin and stir about 1 minute so all ingredients are well blended and start to cook.

Add stewed tomatoes, broth and dried tomatoes; heat to boiling.  Stir to make sure all ingredients are well blended; cover and continue to cook over medium and start to cook.

Add stewed tomatoes, broth and dried tomatoes; heat to boiling.  Stir to make sure all ingredients are well blended; cover and continue to cook over medium-low heat for 15 minutes.

Mix beans, chickpeas, zucchini and corn in bowl.  Add to skillet and stir gently to mix well.  Reduce heat to low, cover and cook about 10-15 minutes or until rice is soft.

Adjust seasoning with salt before transferring to serving dish; sprinkle with cilantro, bell pepper and jalapeno just before serving.

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Nutrition

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Serving Size: 1 Serving (887g)
Recipe Makes: 12 Servings

Calories: 484
Calories from Fat: 41 (8%)

Amt Per Serving		% DV

	Total Fat 4.6g	6 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 653.2mg		23 %
Potassium 1428.5mg		38 %
Total Carbohydrate 102.2g		30 %
	Dietary Fiber 17.2g	69 %
	Sugars, other 84.9g
Protein 14.6g		21 %
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.

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Calories per serving: 484

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