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Garden Paella

One bite of the delicious rice recipe our Test Kitchen concocted and you're bound to have a passion for paella. Colorful and filling, it makes a good hearty side dish or meatless entree. Paella is ideal potluck and party food, too.
  • Total Time
    Prep: 10 min. Cook: 35 min.
  • Makes
    6 servings


  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • 1-1/2 cups uncooked long grain rice
  • 3 garlic cloves, minced
  • 2-1/2 cups vegetable broth
  • 1-1/2 cups sliced carrots
  • 1-1/2 cups frozen cut green beans, thawed
  • 1 medium sweet red pepper, julienned
  • 1 medium zucchini, quartered lengthwise and cut into 1/2-inch slices
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon paprika
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 2 plum tomatoes, seeded and chopped
  • 1 cup frozen peas, thawed
  • 1 cup frozen corn, thawed


  • In a large nonstick skillet, saute onion in oil for 2 minutes. Add rice and garlic; saute 1 minute longer. Add the next nine ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until liquid is absorbed and rice is tender.
  • Stir in the artichoke hearts, tomatoes, peas and corn; heat through.
Nutrition Facts
1-2/3 cups: 359 calories, 6g fat (1g saturated fat), 0 cholesterol, 1254mg sodium, 68g carbohydrate (0 sugars, 8g fiber), 11g protein. Diabetic Exchanges: 3 starch, 3 vegetable, 1 fat.
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