Recipe: Black Bean Paella (with spinach and peas, no meat)

BLACK BEAN PAELLA

1/2 cup diced green bell pepper
1/2 diced cup red bell pepper
1 cup chopped onion
1 tsp minced garlic
3 cups fat-free chicken broth (or vegetable broth)
2 cups chopped spinach
1 1/2 cups rice, uncooked
1 (15 oz) can low sodium tomatoes, chopped
3/4 tsp paprika
1 (15 oz) can fat-free black beans, drained
1/2 cup frozen peas, thawed

Lightly spray large saucepan with nonfat cooking spray and heat over medium-high heat. Add bell pepper, onion, and garlic and cook until vegetables are soft and tender.

Add chicken broth, spinach, rice, tomatoes, and paprika and increase heat to high. Bring mixture to a boil; reduce heat to low, cover, and simmer, 13 to 15 minutes, until liquid is almost absorbed.

Stir in black beans and peas and heat through.

"An alternative to traditional paella, this almost vegetarian dish combines the mellow tastes of black beans and peas with the zing of green pepper. For a complete vegetarian dish, substitute vegetable broth for the chicken broth."

Servings: 4
Source: Jyl Steinback