Spanish Vegetable Rice (Paella Primavera)

13 45 275
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Spanish Vegetable Rice (Paella Primavera)
Health Rating


1 cup Broccoli, raw (flowerets)
3 clove(s) Garlic (minced)
6 green onion (stem) Green onion, scallion, ramp (thinly sliced)
1 cup Green peas, raw (fresh or frozen, baby)
1 medium Lemon (cut into wedges)
2 1/2 tsp Olive oil
24 ml chopped Olives (halved)
1/4 cup Parsley, fresh (chopped)
1 medium pepper(s) Red bell pepper (chopped)
1 tsp Saffron (threads ,crumbled)
2 cup Vegetable stock/broth
1 cup White rice, short-grain, dry (such as Valencia)
1 cup Cherry Tomatoes (halved)


Heat oil in large nonstick skillet over medium heat. Add bell pepper and green onions; cook 5 minutes. Stir in vegetable stock, garlic, and saffron; bring to a boil. Sprinkle uncooked rice over ingredients, reduce heat to medium-low, and simmer, covered, 10 minutes.

Sprinkle broccoli, peas, tomatoes, and olives over rice. Cover, and cook paella for 8 minutes, or until rice is tender (if the rice hasn't cooked through, add more stock or water and simmer). Remove from heat, and let rest, covered, 5 minutes. Season 
with salt and pepper, if desired.

To serve, spoon paella into bowls, and garnish each with lemon wedges and parsley.

Nutrition Facts

Per Portion

Calories 275
Calories from fat 36
Calories from saturated fat 16.0
Total Fat 4.0 g
Saturated Fat 1.8 g
Trans Fat 0 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 7.8 g
Cholesterol 0
Sodium 521 mg
Potassium 441 mg
Total Carbohydrate 56 g
Dietary Fiber 7.6 g
Sugars 5.5 g
Protein 7.2 g

Dietary servings

Per Portion

Fruit 0.3
Grain 1.4
Meat Alternative 0.3
Vegetables 1.8

Energy sources