One-Pan Paella-Style Rice & Beans
with Sweet Pepper, Zucchini & Peas
Cooking time
35 minutes
Servings
4
Calories
470 /serving
The family will be full of beans and ready for a night of fun with this tasty one-pan supper. Streamlined for success, it starts by cooking down a deep red concoction of tomato paste, shallots and Mediterranean-themed seasonings. Long-grain rice, sweet pepper and zucchini join the scene, followed by a good helping of hearty white beans. Green peas pop in for a last pop of colour before it hits the table.
We will send you:
- 2 Shallots (or onions)
- 2 Zucchini (green, yellow or heirloom)
- 1 Sweet pepper
- 540ml White kidney beans (canned)
- 150g Green peas
- 320g White rice
- 30ml Tomato paste
- 30ml Vegetable demi-glace
- 20g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Mustard
You will need:
Strainer
Large high-sided pan
Oil
Salt & pepper (S&P)
Total Fat
3 g
Saturated Fat
1 g
Sodium
730 mg
Total Carb
101 g
Sugars
9 g
Protein
17 g
Fibre
15 g
Preparation
Mise en place
Halve, peel and mince the shallots. Core and small-dice the sweet pepper. Small-dice the zucchini. Drain and rinse the kidney beans.
Start the paella
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the shallots, tomato paste and spices. Cook, stirring frequently, 30 sec. to 1 min., until fragrant and dark red; season with S&P.
Continue the paella
To the pan of aromatics, add the sweet pepper, zucchini, rice, demi-glace, 2 ½ cups water and a big pinch of salt; bring to a boil. Add the kidney beans. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
Finish the paella
In the final 5 min., to the pan of vegetables and rice, add the peas. Remove from the heat and let sit, covered, for 5 min. Fluff the paella.
Plate your dish
Divide the paella between your plates. Bon appétit!
