Vegetable Paella Recipe

MAKES 6 SERVINGS
PREP TIME: 15 minutes
COOK TIME: 32 minutes
TOTAL TIME: 47 minutes

Key Prenatal Benefits

High in...

  • Copper, which supports the development of your baby’s heart, skeletal system, brain, and nervous system
  • Fiber, which prevents constipation
  • Folate, which can prevent brain/spinal defects in babies
  • Manganese, which plays a role in metabolism and blood clotting and aids in your baby’s development of organs, bones, connective tissue, and hearing
  • Phosphorus, which is a component of all cell membranes, as well as DNA and RNA, and aids in the development of strong teeth and bones
  • Thiamin, which aids in metabolism and allows for normal function of the nervous system and muscles
  • Vitamin A, which supports your baby’s immune system and aids in cell growth and development
  • Vitamin C, which supports the immune system, aids in your postnatal recovery, and promotes your baby’s healthy cell development

Good source of...

  • Iron, which wards off anemia, fights fatigue, and supports a healthy immune system
  • Magnesium, which serves as an important component of more than 300 enzymes in the body
  • Niacin, which allows for normal nervous system function
  • Pantothenic acid, which supports your immune system
  • Protein, which promotes the development of muscles and organs
  • Selenium, which contributes to a healthy immune system and proper thyroid function
  • Vitamin B6, which may ease morning sickness and assists in the development of your baby’s brain and nervous systemy
Ingredients  
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, chopped
1 cup basmati rice or other long-grain rice
1 yellow squash, cut into ½-inch cubes
1 red bell pepper, cut into ½-inch pieces
1 can (15 ounces) diced tomatoes
1 can (14.5 ounces) low-sodium vegetable broth
1 cup water
1 bay leaf
¼ teaspoon salt
1 can (15 ounces) cannellini or great Northern beans, rinsed and drained
1 cup frozen peas, thawed
 

Directions

  1. Warm the oil in a Dutch oven over medium heat. Add the onion and garlic. Cook, stirring, until lightly browned, 3 minutes.
  2. Add the rice, squash, and pepper. Cook, stirring occasionally, until the pepper starts to soften, 5 minutes.
  3. Add the tomatoes (with juice), broth, water, bay leaf, and salt. Reduce the heat to medium-low. Cover and simmer until the rice is tender, 20 minutes. Add the beans and peas. Cook, stirring gently, until heated through, 3 to 5 minutes. Remove and discard the bay leaf.
NUTRITION (Per Serving)  
CALORIES 247.5 cal
FAT 2.9 g
SATURATED FAT 0.5 g
SODIUM 326.2 mg
CARBOHYDRATES 46.5 g
TOTAL SUGARS 5.9 g
DIETARY FIBER 5.6 g
PROTEIN 8.4 g
BIOTIN 1.6 mcg
CALCIUM 70.2 mg
CHLORIDE ----
CHOLESTEROL 0 mg
CHOLINE 2.1 mg
CHROMIUM 0.2 mcg
COPPER 0.2 mg
FOLATE 144.2 mcg
IODINE 0.6 mcg
IRON 3.2 mg
MAGNESIUM 48.6 mg
MANGANESE 0.7 mg
NIACIN 2.4 mg
OMEGA-3 FATTY ACIDS 0.1 g
OMEGA-6 FATTY ACIDS 0.4 g
PANTOTHENIC ACID 0.7 g
PHOSPHORUS 144.5 mg
POTASSIUM 399.4 mg
RIBOFLAVIN 0.1 mg
SELENIUM 7.5 mcg
THIAMIN 0.4 mg
VITAMIN A 1555.3 IU
VITAMIN B6 0.3 mg
VITAMIN B12 0 mcg
VITAMIN C 48.8 mg
VITAMIN D 0 IU
VITAMIN E 0.9 mg
VITAMIN K 9.7 mcg
ZINC 1.0 mg