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