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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve a hearty paella filled with roasted vegetables as a replacement for fish or shrimp. Ingredients:
3 cups chicken broth |
1 1/4 teaspoons saffron threads |
1 large red bell pepper, cut into strips |
1 large green bell pepper, cut into strips |
1/2 pound zucchini, sliced |
2 tablespoons olive oil, divided |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
1 large onion, chopped |
3 garlic cloves, chopped |
1 jalapeño pepper, seeded and chopped |
3 plum tomatoes, chopped |
1 1/2 cups uncooked arborio rice |
lemon wedges (optional) |
Directions:
1. Bring chicken broth and saffron threads to a boil over medium-high heat; reduce heat, and simmer mixture 20 minutes.
2. Toss together bell pepper strips, sliced zucchini, and 1 tablespoon oil; place in an even layer in a 15- x 10-inch jellyroll pan. Sprinkle evenly with oregano and thyme.
3. Bake at 400° for 25 to 30 minutes or until tender, stirring once.
4. Sauté onion, garlic, and jalapeño in remaining 1 tablespoon hot oil in a large skillet over medium heat 20 to 25 minutes or until onion is caramelized. Add tomatoes, and cook, stirring often, 3 to 5 minutes or until liquid is absorbed.
5. Add uncooked rice and chicken broth mixture to skillet; bring to a boil. Cover, reduce heat, and simmer 20 to 30 minutes, stirring once after 15 minutes. Stir in bell pepper and zucchini, and cook 5 minutes. Serve with lemon wedges, if desired.
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