Quick Lunch Series: Brown Rice Paella

This recipe is adapted from the 21-day fix website.

Ingredients:

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.