Yaya’s Vegetable Paella

Most paellas are made with seafood or chicken, but this vegetarian version is still tasty and authentic. You can also add additional non-starchy vegetables to the mix if you want!

Nutrition Facts

Serving Size: 1 cup

  • Calories 215
  • Carbohydrate 41 g
  • Protein 5 g
  • Fat 3 g
  • Saturated Fat 0.5 g
  • Dietary Fiber 4 g
  • Cholesterol 0 mg
  • Sodium 320 mg

This Recipe Serves 5


1 tablespoon olive oil
1 medium green bell pepper, cut in 4 pieces
1/2 cup fresh green beans, cut in ½-inch pieces (or use frozen)
1 medium tomato, peeled and diced
1 cup short-grain rice
6 garlic cloves, crushed
1/2 teaspoon chopped fresh parsley
1/4 teaspoon ground annatto
1/2 teaspoon salt
2 cups water
1/2 cup canned lima beans, rinsed and drained
1/2 cup drained and chopped canned artichoke hearts


  1. Heat oil in medium frying pan over medium heat. Sauté pepper and green beans for 2 minutes.
  2. Add remaining ingredients except lima beans and artichoke hearts and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
  3. Add lima beans and artichokes, stir, cover, and cook 5 more minutes.

From Cooking for Latinos with Diabetes by Olga V. Fuste, MS, RD, CD

Photo: Yaya's Vegetable Paella from Cooking for Latinos with Diabetes; PNC Photography; Photographer: Peter Papoulakos

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