Dinner day 27: vegan spanish paella

Ingredients

• 2 tbsp extra virgin olive oil
• 4 cloves of garlic
• 1/2 onion
• 1/2 red bell pepper
• 1/2 Italian green pepper
• 2 tomatoes
• 1 cup frozen artichoke hearts (120 grams)
• 1/2 cup frozen green beans (75 grams)
• 1/2 cup frozen peas (65 grams)
• 1 1/4 cups Basmati rice (240 grams)
• 4 cups vegetable stock (1 liter)
• 2 tsp turmeric powder
• 1 tsp sweet paprika
• Salt and black pepper to taste (optional)

Instructions

1. Heat the oil in a paellera or a pan over medium heat and when it’s hot, add the garlic, onion, red and green pepper (chopped). Cook until golden brown.
2. Add the chopped tomatoes and cook for another 5 or 10 minutes.
3. Add the frozen veggies and cook 5 minutes more.
4. Add the rice and cook until it begins to be translucent. Pour the vegetable broth (hot), add the turmeric powder, the sweet paprika, and salt and black pepper to taste.
5. Stir the paella until all the ingredients are mixed and cook over medium or medium high heat for 15 or 20 minutes or until the rice is cooked. Add more vegetable broth if the rice is hard and dry.
6. Let stand the paella (covered) for at least 5 or 10 minutes.

Source: Simple Vegan Blog