Recipe: Spanish Vegetable Paella

SPANISH VEGETABLE PAELLA

2 tsp olive oil
1 cup diced onion
2 cups sliced green or red bell peppers
1 cup sliced zucchini
1/2 cup sliced yellow squash
1/2 cup sliced carrots
2 cups diced tomatoes
2 cups uncooked long-grain rice
3 1/2 cups low-fat, low-sodium chicken broth
Pinch saffron threads
Fresh ground pepper and salt to taste

In a large stockpot or Dutch oven over medium-high heat, heat the oil. Add the onion, peppers, zucchini, and yellow squash and saute for 5 minutes.

Add the carrots and tomatoes and saute for 5 minutes more.

Add the rice and saute for 3 minutes.

Add the broth and saffron and bring to a boil. Lower the heat, cover and simmer for 20 minutes until rice is tender and has absorbed the broth. Add salt and pepper to taste.

Makes 6 servings
Serving size: 1 cup rice, 1/2 cup vegetables

Per serving: Calories 290; Calories from Fat 21; Total Fat 2 g; Saturated Fat 0 g; Cholesterol 0 mg; Sodium; 294 mg; Carbohydrate 59 g; Dietary Fiber 3 g; Sugars 5 g; Protein 8 g

Source: Express Lane Diabetic Cooking by Robyn Webb