This rice & veggie skillet was inspired by the traditional Spanish dish paella. Traditional paella is typically made with chicken, rabbit, and vegetables. However, this vegan version still packs a ton of flavor thanks to the fresh vegetables, lemon juice, and Extra Virgin Olive Oil from Spain. This recipe created by Liv B is in partnership with Olive Oils from Spain.

　　

Ingredients

2 tablespoons Extra Virgin Picual Olive Oil from Spain

　　2 cloves garlic, minced

　　1/2 spanish onion, chopped

　　1 red bell pepper, sliced

　　1 cup mushrooms, sliced

　　1/2 cup frozen green peas

　　1 cup cherry tomatoes, halved

　　1 cup green beans, trimmed

　　1 teaspoon paprika

　　1/2 teaspoon turmeric

　　1 cup brown rice

　　2 cups vegetable stock

　　10 oz. coconut milk

　　1/2 lemon, juiced

　　salt and pepper to taste

　　1 tbsp fresh parsley for garnish

　　

Instructions

Step 1

In a large skillet, heat Extra Virgin Picual Olive Oil from Spain and add onion and garlic. Cook 5 minutes until onion starts to become translucent.

　　

Step 2

Add bell pepper, mushrooms, peas, green beans, and tomatoes and cook another 2 to 3 minutes.

　　

Step 3

Add paprika, turmeric, rice, vegetable stock, coconut milk, salt and pepper. Stir and cover with a lid or sheet pan. Cook 35-40 minutes, stirring occasionally so the rice does not stick to the bottom of the pan. Once the rice is tender, add lemon juice and parsley and remove from heat. Serve.

　　

Step 4

This recipe created by Liv B is in partnership with Olive Oils from Spain.