Dinner
Vegetable paella with butter beans
Smoky Spanish rice, made with brown rice.
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Fibre, B vitamins, vitamins A and C, protein, iron, unsaturated fats, vitamin C
LeafUp › Plates › Vegetable paella with butter beans
You need (serves 2)
- Brown rice for two (150 g uncooked)
- A pepper, an onion and two garlic cloves
- A tin of chopped tomatoes (400 g)
- A handful of frozen peas (about 75 g)
- A tin of butter beans (400 g)
- A teaspoon of smoked paprika, and saffron if you have it
- Low-salt stock, olive oil and a lemon (700 ml stock)
How to make it
- Soften the onion, pepper and garlic in a wide pan with a spoon of oil, then stir in the paprika and rice.
- Add the tomatoes, saffron and stock and simmer without stirring for about 35 minutes, until the rice is tender, adding a little water if needed.
- Scatter over the peas and drained beans for the last 5 minutes and serve with lemon.
Allergens This plate contains celery (in some stock). Always check product labels, as brands vary.
Good to know
With coeliac disease, choose gluten-free wholegrains such as brown rice, buckwheat, millet, quinoa or oats labelled gluten-free.
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
Grapefruit can change how some medicines work. If you take regular medicine, check the leaflet or ask your pharmacist.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
