Directions:
- In Dutch oven combine oil, onion, red pepper and garlic.
- Cook over medium high heat, stirring occasionally, until onion and pepper are softened (5 minutes).
- Add rice.
- Continue cooking 1 minute, stirring constantly, to coat with oil.
- Add tomatoes, broth, carrots and paprika.
- Bring to a boil.
- Cover; reduce heat to medium low.
- Cook 10 minutes, stirring once.
- Add artichoke hearts, eggplant and zucchini.
- Continue cooking, stirring once, until broth is almost absorbed (10 to 12 minutes).
- Add peas and parsley.
- Continue cooking until heated through (3 to 4 minutes).
- Serve!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.06 Kcal (679 kJ) | ||
| Calories from fat | 41.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.61g | 7% | |
|---|---|---|---|
| Cholesterol | 0.04mg | 0% | |
| Sodium | 54.87mg | 2% | |
| Potassium | 387.47mg | 8% | |
| Total Carbs | 26.45g | 9% | |
| Sugars | 3.71g | 15% | |
| Dietary Fiber | 3.62g | 14% | |
| Protein | 4.16g | 8% | |
| Vitamin C | 41.4mg | 69% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1mg | 5% | |
| Calcium | 33.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 113.38 Kcal (475 kJ) | ||
| Calories from fat | 29.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.23g | 7% | |
|---|---|---|---|
| Cholesterol | 0.02mg | 0% | |
| Sodium | 38.39mg | 2% | |
| Potassium | 271.06mg | 8% | |
| Total Carbs | 18.51g | 9% | |
| Sugars | 2.59g | 15% | |
| Dietary Fiber | 2.53g | 14% | |
| Protein | 2.91g | 8% | |
| Vitamin C | 29mg | 69% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.7mg | 5% | |
| Calcium | 23.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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