Pinto Paella

Pinto Paella

Recipe from The Complete Plant-Based Diet by JL Fields

• 1⁄4 cup red wine vinegar
• 4 garlic cloves, minced
• 1 large red onion, diced
• 1 large red bell pepper, seeded and diced
• 1 large green bell pepper, seeded and diced
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can pinto beans, drained and rinsed
• 12 saffron strands (optional)
• 1 (10-ounce) package frozen corn, or 1 (11-ounce) can, drained
• 1 1⁄4 cups dry long-grain white rice
• 1 teaspoon sweet paprika
• 1 teaspoon ground turmeric
• 2 to 3 cups Vegetable Broth, divided
• Fresh basil, for garnish (optional)

1. In a large skillet, heat the vinegar over medium-high heat. Add the garlic, onion, and bell peppers and sauté until the onion is tender. Add the tomatoes, pinto beans, and saffron (if using) and cook, stirring occasionally, for 5 minutes more.
2. Add the corn and rice and cook for 5 minutes more.
3. Add the paprika, turmeric, and 1 cup of broth, stir to combine, and cook until the rice is tender, 20 to 25 minutes, adding more broth as needed to keep the rice from getting dry. Remove from the heat and garnish with fresh basil, if using. Serve.

SWAP IT: You can use any kind of rice in this dish. But note that you’ll need to adjust the cooking time and amount of broth accordingly.