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  • Healthy Serving: Recipe Directory

  • Vegetable Paella

  • Ingredients:

    2 tbs. olive oil
    2 cloves garlic, finely chopped
    1 large red onion
    1 cup uncooked quick-cooking brown rice
    1 cup vegetable or chicken broth
    ½ tsp. saffron threads
    1 bag frozen petite peas, baby whole carrots, snow peas and baby corn
    1 can stewed tomatoes undrained


    • Heat oil in 12-inch nonstick skillet over medium heat. Cook garlic and onion, stirring frequently, until tender.
    • Stir in remaining ingredients. Heat to boiling; reduce to medium-low.
    • Cover and cook 5 minutes, stirring occasionally; remove from heat. Let stand covered for 5 minutes.

    Makes 4 servings.

    Variation: Make chicken vegetable paella by adding ½ cup cubed cooked chicken to skillet.

    Linda KelleherThis is a favorite recipe of the food and nutrition services department at Rhode Island Hospital. This recipe was submitted by Linda Kelleher.

    More about nutrition services at Rhode Island Hospital.