This recipe is adapted from the 21-day fix website.
1/2 cup brown rice
1 yellow bell pepper, diced
1 medium tomato, diced
1/2 medium onion, chopped
1 small Japanese eggplant, diced
1 garlic clove, minced
1/4 cup frozen peas
2-3 black olives
2-3 green olives
1/4 tsp ground cumin
1 tsp olive oil
dash of cayenne pepper
salt and fresh ground black pepper to taste
Bring 1 1/4 cup of water to boil. Rinse and add brown rice and cook according to directions. Set aside.
Meanwhile, in a pan heat oil. Add onions, peppers, garlic and eggplant and cook for 5-6 minutes. Add olives, tomatoes, rice, cumin, cayenne, salt and pepper and mix well. I skipped mushrooms, but you can add 1/2 cup baby mushrooms.
Pre-heat oven to 400 degrees. Transfer the paella to a baking dish and bake for 10 minutes.
Serve warm. Makes two servings.
3 thoughts on “Quick Lunch Series: Brown Rice Paella”
Mmmmm. Looks wonderful!
Thanks. It was colorful and delicious.
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