Paella Style Vegetables Recipe

Name: Paella Style Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 oz. pkg. frozen broccoli, cooked and drained; 2 c. zucchini, sliced 1/4-inch thick; 2 chopped peppers; 1/2 c. chopped onion; 2 cloves garlic, crushed; 16 oz. can tomatoes, cut up (undrained); 1 tsp. salt; dash of pepper; 1 Tbsp. lemon juice; 1 c. raw peas; 2/3 c. Parmesan; 2 3/4 c. chicken broth; 1 1/2 c. raw brown rice; 6 eggs

Servings: persons

10 oz. pkg. frozen broccoli, cooked and drained
2 c. zucchini, sliced 1/4-inch thick
2 chopped peppers
1/2 c. chopped onion
2 cloves garlic, crushed
16 oz. can tomatoes, cut up (undrained)
1 tsp. salt
dash of pepper
1 Tbsp. lemon juice
1 c. raw peas
2/3 c. Parmesan
2 3/4 c. chicken broth
1 1/2 c. raw brown rice
6 eggs

1
In a pan with a little water, saute zucchini, peppers, onion and garlic until tender.
2
Add tomatoes and their juice, salt, pepper, broth, rice and lemon juice.
3
Bring to a rolling boil. Pour into large casserole.
4
Bake uncovered at 350u00b0 for 12 minutes. Stir in broccoli, peas and Parmesan.
5
Make 6 depressions in the rice mixture with a spoon.
6
Break a raw egg into each depression. Sprinkle with salt.
7
Cover and bake another 18 to 20 minutes.

1127

kcal

Calories

Fat

102

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 oz. pkg. frozen broccoli, cooked and drained, 2 c. zucchini, sliced 1/4-inch thick, 2 chopped peppers, 1/2 c. chopped onion, and more.

Yes, Paella Style Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Paella Style Vegetables

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