Tagged: ‘Cooking Light magazine’

Vegetarian Paella


Paella in about 30 minutes? Sure! Paella, a composed dry rice dish very similar to Creole Jambalaya and Mexican Arroz con Pollo, is usually a bit of an extravagance both ingredient and time-wise. Americans have taken the Spanish signature dish and adapted it enthusiastically into a fast, satisfying vegetarian one-dish weeknight meal. Here I use quick-cooking brown rice in place of using the white rice.

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