This isn’t quite the paella that my husband got when we visited Granada, but it’s still pretty yummy. You can make this vegan or not. If you choose to include an animal protein, you can take your pick. The original recipe called for shrimp, which I don’t care for, so I substituted a single diced chicken breast. This recipe is ready in less than 30 minutes, but most of that time is active cooking.
This recipe is from the April 2009 issue of Better Homes and Gardens and included this tidbit: “Paella is traditionally made with saffron, an expensive spice that imparts a yellow-orange tint. This dish gets its golden color and earthy kick from turmeric, a brightly hued spice related to ginger.”
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup instant brown rice
- ½ tsp dried oregano
- ¼ tsp ground turmeric
- 1 14-oz can reduced-sodium vegetable broth
- 8 oz fresh sugar snap pea pods
- 1 large bell pepper, chopped (I used orange in the pic above)
- 2 green onion, diagonally sliced
- 1 diced chicken breast OR 8 oz peeled and deveined shrimp, coarsely chopped and cooked (optional)
- black pepper, to taste
- Cook onion until almost tender. Add garlic; cook 1 minute.
- Stir in rice, oregano, and turmeric; cook and stir 1 minute.
- Add broth and black pepper. Bring to boiling, then reduce heat and simmer, covered, 5 minutes or until most of the liquid is absorbed and instant rice is tender.
- Stir in peas and bell pepper; cook 3 minutes. Stir in green onions and meat, if using.