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Vegan TexMex Recipes
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Southwest Vegetable Paella
From: Karen C. Greenlee

Serving Size: 6

  • 2 tablespoons olive oil
  • 1 medium onion -- chopped
  • 1 medium green pepper -- cut into 1" pieces
  • 2 cloves garlic -- minced
  • 1 cup long-grain white rice -- uncooked
  • 1 14 1/2oz can vegetable broth
  • 1 10 oz can diced tomatoes w/green chiles
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon red pepper
  • 1 15 oz can black beans -- rinsed & drained
  • 1 11 oz can whole kernel corn -- drained
In a large skillet, heat olive oil and cook onion, green pepper, and garlic till tender (4-5 mins).
Add rice, vegetable broth, tomatoes, & spices.
Bring to a boil, reduce heat to low, cover, and simmer 15 minutes.
Stir in black beans and corn, cover, and cook an additional 5 mins.