Vegetarian

Vegetable and Bean Paella is for Dinner.

Vegetable and Bean Paella takes several minutes to prepare.

Vegetable and Bean Paella takes 30 minutes to cook.

Vegetable and Bean Paella makes 6 servings.

The ingredients for Vegetable and Bean Paella are:

- 3 tablespoons olive oil
- 1 cup finely chopped onion
- 1 cup long- or medium-grain brown rice
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 can (15 ounces) stewed tomatoes (with juice)
- 11⁄2 cups vegetable broth
- 1 cup Sonoma dried tomato halves, cut into strips
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) red kidney beans, rinsed and drained
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 cup finely diced zucchini (1⁄4-inch dice)
- 1 cup frozen corn kernels
- Salt to taste
- 1⁄4 cup chopped cilantro leaves
- 2 tablespoons finely diced red bell pepper
- 2 teaspoons seeded and finely diced jalape?o pepper

Here is how you make Vegetable and Bean Paella:

1.Heat oil in a large skillet over medium heat; saut? onions about 5 minutes or until golden.2. 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.3. 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.4. 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.5. Adjust seasoning with salt before transferring to servingServing Size:?6

The nutritional information for Vegetable and Bean Paella is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 424.0

• Total Fat: 9.3 g
• Cholesterol: 0.0 mg
• Sodium: 1,282.0 mg
• Total Carbs: 72.2 g
• Dietary Fiber: 18.0 g
• Protein: 17.2 g

The dietary needs meet for Vegetable and Bean Paella is Vegan