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Epicurious

Rice & Veggie Skillet with Olive Oils from Spain

By Liv B
Image may contain Plant Food Dish Meal Vegetable and Rice

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

Preparation

  1. 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.

TagsSpanishEuropeanBrown RiceRiceRice & GrainsCoconut MilkGreen BeanBean and LegumeVegetableMainSideDairy FreeGluten FreeNut FreeVeganVegetarianSimmerEpicurious
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