Spring Vegetable Paella (Rice Dish)

In one of my last posts, I wrote how one-pot meals are saving so much time for me these days. One of these meals (and one that I’ve wanted to try for a long time) is a dish called “paella”. Paella is a Spanish dish that’s made of chicken, seafood, or vegetables and rice, cooked slowly on low heat with some flavored broth and saffron.

 I have yet to make one with meat, but I did venture out to buy some spring-themed ingredients to make a “spring vegetable paella”. I didn’t use saffron either (limited pantry, but hey, we use what works for us in the kitchen, and that’s what makes us cooks!). It still tasted pretty delicious, and it was definitely a satisfying meal. 


Spring Vegetable Paella

4 servings

Spring Vegetable Paella


  • 2 Tbsp olive oil
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 clove garlic, minced
  • 1 1/4 tsp salt
  • 1/4 tsp turmeric
  • 2 cups short grain rice (like arborio)
  • 3 cups low-sodium broth (I used Saffron Roads chicken broth)
  • 1 cup water
  • 1/2 lb asparagus, chopped into 2-inch pieces (remove one in-stem from bottom)
  • 1/4 cup chopped parsley
  • 1 cup frozen peas
  • 1 cup white beans, drained from can


  1. Heat oil over medium-low heat. Add onions, cooking until they are soft for 5 minutes.
  2. Add the tomatoes and garlic and cook for 2 more minutes.
  3. Mix in the rice, broth, parsley, and turmeric. Bring to a boil.
  4. Cook over medium low heat, until most liquid is absorbed (7 minutes).
  5. Add the asparagus, peas, and beans. Stir well. Cover with lid and cook for 15 minutes until the rice is fully cooked.
  6. Remove from heat, let the pan stay covered for 10 minutes before serving with fresh parsley.

Original Recipe here

This entry was posted in entree.

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