Vegetable Paella Recipe

    Vegetable Paella Recipe

    Provide your growing baby with important prenatal nutrients when you make this delicious Vegetable Paella recipe.
    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