This Smoky Veggie Paella may not be a traditional paella, but it packs plenty of savory flavor from the tomato paste, Worcestershire sauce, and spices. Try it with a squeeze of fresh lemon or a dollop of aioli.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

Makes: 6 cups
Time: 1 hour

Ingredients

  • 3 Tbs. extra-virgin olive oil
  • 1 bell pepper (any color), chopped
  • 1 onion, chopped
  • 2 Tbs. tomato paste
  • 3 cloves garlic, minced
  • 2 Tbs. Worcestershire sauce
  • 1 Tbs. smoked paprika
  • 2 tsp. sweet or hot paprika
  • 1 tsp. ground coriander
  • ¼ tsp. freshly ground black pepper
  • 2 cups short-grain brown rice
  • 3½ cups vegetable stock (preferably homemade)
  • 2 cups chopped zucchini
  • 1 pint cherry tomatoes, halved
  • 1 tsp. kosher salt

Instructions

  1. Preheat the oven to 325°F. In a large, heavy, oven-safe pan over medium-high heat, heat the oil until shimmering. Sauté the pepper and onion until they start to brown, 5–7 minutes. 
  2. Add the tomato paste, garlic, Worcestershire sauce, and spices. Cook, stirring, for 1 minute. Stir in the rice and stir-fry for 2 minutes. Stir in the stock, zucchini, tomatoes, and salt. Bring to a boil.
  3. Cover tightly with a lid or foil. Place in the oven and bake until the rice has absorbed all the stock and has started to crisp at the bottom, 40–45 minutes.

Nutrition Information

Per serving (1 cup):

  • Calories: 340
  • Total fat: 9 g
  • Sat fat: 1.5 g
  • Carbs: 59 g
  • Fiber: 5 g
  • Total sugar: 7 g
  • Added sugar: 0 g
  • Protein: 7 g
  • Sodium: 400 mg
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