Spring Vegetable Paella

By melissadove

Ingredients

• 1 pound asparagus, cut into 2-inch pieces
• 3 cups broccoli flowerets
• 2 teaspoons olive or vegetable oil
• 1 medium red bell pepper, chopped (1 cup)
• 2 small zucchini, chopped (1 1/4 cups)
• 1 medium onion, chopped (1/2 cup)
• 4 cups cooked brown or regular long-grain rice
• 3/4 teaspoon salt
• 1/2 teaspoon saffron threads or 1/4 teaspoon ground turmeric
• 2 large tomatoes, seeded and chopped (2 cups)
• 2 cans (15 oz each) Progresso® chick peas (garbanzo beans), drained, rinsed
• 1 package (10 ounces) frozen green peas, thawed

Details

Servings 1
Cooking time 30mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain.

2
Heat oil in 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender.

3
Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.