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Spanish Rice and Vegetables

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Spanish Rice and Vegetables
  • Prep Time 10 min
  • Total Time 35 min
  • Servings 4
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This non-meat version of Spanish paella relies on the fiber-rich complex carbohydrates of fresh veggies and is a flavorful, low-fat feast.

Ingredients

2
large onions, chopped (2 cups)
5
cloves garlic, finely chopped
1
cup uncooked basmati or regular long-grain rice
1
can (14 ounces) quartered artichoke hearts, drained
2
cups dry white wine or fat-free vegetable broth
1/2
teaspoon salt
1
bag (1 pound) cauliflower, carrots and snow pea pods (or other combination), thawed
1
cup frozen sliced bell peppers (from 16-ounce bag)

Directions

  • 1 Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onions and garlic in skillet about 5 minutes, stirring occasionally, until onions are tender.
  • 2 Stir in rice and artichoke hearts. Cook 3 minutes, stirring occasionally. Stir in wine and salt. Heat to boiling; reduce heat. Cover and simmer about 10 minutes. Stir in vegetables. Cover and cook about 5 minutes or until liquid is absorbed.
Nutrition Information 
No nutrition information available for this recipe
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