Mexican Veggie Paella

Author: Recipes_se
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Bowls, Main Course
Cuisine Mexican
Servings 4 servings


  • Stove


  • 3 cloves garlic minced
  • 1 cup yellow onion chopped
  • 2 tbsp olive oil extra virgin
  • 1 cup long grain brown rice uncooked
  • 15 oz diced tomatoes canned, undrained
  • 1 1/2 cup green bell pepper chopped
  • 1 1/2 cup red or yellow bell pepper chopped
  • 1/2 cup artichoke hearts chopped
  • 3 cups zucchini sliced
  • 2 cups vegetable broth ***Click on our Homemade Vegetable Broth link
  • 1 tbsp paprika
  • 1/2 tsp turmeric
  • 3/4 tsp parsley


  • In a large skillet with a lid, saut√© the garlic and onions in olive oil until the onions are almost soft. Stir in rice and cook for 1 minute, stirring constantly to prevent burning.
  • Reduce heat and add remaining ingredients and mix well. Cover and simmer for approximately 18 minutes or until rice is done.

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