I simply love everything about quick and easy one pot recipes, while making the most out of a few ingredients. I know I am always leaning back on my canned goods and when I have fresh vegetables at the end of the week, I know I need to use them up quick and get the most out of them!
I also just love big rice dishes, carbohydrates have an amazing flavor profile and leave my house smelling warm and pleasant. I use White Jasmine rice as it is easily digested and not too filling. Bring 1 cup of water and 1 cup of almond or coconut milk to a boil and then add 1 cup of rice. I find rice only takes 5 or 6 minutes here in the mountains, but I am also patient enough to stand over it and watch it so it doesn’t burn. No need for any fancy rice cookers here. Just one pot.
Vegan Rice Paella
- 1 Cup of White Jasmine Rice
- 1 Orange Bell Pepper
- 1 Cup of Garbanzo Beans (Pre-Cooked)
- 1/2 Pint of Cherry Tomatoes
- 1/2 Cup Vegan Vegetable Soup Broth
- 1/2 Cup of Unsweetened Almond Milk
- Mixing Bowl & Spoon
- 1tbsp of Turmeric
- 1tbsp of Cumin
- 1tbsp of Basil
- 1tbsp of Spanish Paprika
- 1tbsp of salt and pepper
Step 1: Rinse and Drain your pre-cooked Garbanzo Beans, you can get them dry and soak them yourself or can them yourself.
Step 2: Cook your Rice. I always cook my rice with a cup of water, a cup of almond or coconut milk, adding turmeric to it as it boils to ensure full flavor.
Step 3: Wash & Dice the Bell Peppers, be sure to discard the stem and seeds into your local composting program.
Step 4: Wash & Slice the Cherry Tomatoes in Half
Step 5: Mix 1/2 cup of Unsweetened Almond Milk with a 1/2 cup of Vegan Soup Broth, and let it Simmer on Low for a while, don’t burn the rice.
Step 6: Carefully add the Broth to the Bowl of Rice and Add your Fresh Vegetables, serve hot or cool down in refrigerator and eat it cold if you prefer!