Vegetable Paella

  • Servings: 6
  • Difficulty: medium


  • 1 tbs olive oil.
  • 1 medium onion, chopped.
  • 1 red bell pepper, diced.
  • 1 green bell pepper, diced.
  • 3 cloves garlic, minced.
  • 1 packet Sazon Goya with azafran.
  • 1/2 tsp paprika.
  • 1 cup uncooked long grain white rice.
  • 3 cups water.
  • 1 can (15 oz.) chick-peas (garbanzo beans), rinsed and drained.
  • 14 oz. artichoke hearts in water, drained, cut into halves.
  • 1 zucchini, chopped.
  • 1 cup frozen green peas.
  • 1 1/2 tsp grated lemon peel.


  1. Preheat oven to 375°F. Heat oil in large paella pan or heavy, ovenproof skillet over medium-high heat. Add onion and bell peppers; cook and stir about 7 minutes.
  2. Add garlic, paprika and Zason Goya; cook 3 minutes. Add rice; cook and stir 1 minute. Add water; chick-peas, artichoke hearts, zucchini, green peas and lemon peel; mix well.
  3. Cover and bake 25 minutes or until rice is tender.

Categories: Main dishes

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