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I had all of the ingredients I needed although I had to change things up a little from the traditional paella. I used brown rice instead of bomba or calasparra white rice. And, of course, this paella is vegetarian.

Prep time:
Cook time:
Servings: 4


Cost per serving $0.96 view details
  • 1 bag quick cook brown rice
  • 1 small red bell pepper, cut into short strips
  • 1 medium banana or green pepper, cut into short strips
  • 1/2 large Vidalia onion, coarse chopped
  • 1/2 medium zucchini, sliced round and quartered
  • 1 can (4 oz.) green chilis
  • 1 clove garlic, finely chopped
  • 1 large tomato, diced
  • 4 Veggie sausage patties, diced (we use Morningstar Farms)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon saffron strands


  1. Cook rice according to package directions and set aside.
  2. Heat oil in a large, shallow skillet. Add in the onion,
  3. zucchini, garlic, peppers and chilis and cook until tender (about 5 minutes).
  4. Add the sausage and continue to cook another 5 minutes.
  5. Add the rice, paprika and saffron. Stir to mix well and cook until
  6. heated through.
  7. When cooked, plate and garnish with diced tomatoes. Serve with
  8. avocado slices, organic blue corn or lime tortilla chips and salsa
  9. and a side of refried beans. Compliment the dish with an icy margarita or sangria on the rocks.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 146g
Recipe makes 4 servings
Calories 120  
Calories from Fat 76 63%
Total Fat 8.56g 11%
Saturated Fat 1.64g 7%
Trans Fat 0.0g  
Cholesterol 5mg 2%
Sodium 150mg 6%
Potassium 324mg 9%
Total Carbs 10.23g 3%
Dietary Fiber 2.2g 7%
Sugars 5.38g 4%
Protein 2.19g 4%


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