Quick Vegetarian Paella Recipes

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VEGETARIAN PAELLA



Vegetarian Paella image

Vegetarian Paella made in less than one hour with simple ingredients. This recipe brings all the flavor and comfort of the classic Spanish rice dish to your own kitchen.

Provided by Jamie Vespa MS, RD

Categories     Main Course

Time 55m

Number Of Ingredients 18

1/4 cup plus 2 Tbsp. extra-virgin olive oil, divided
1 yellow onion, finely chopped
1 red bell pepper, thinly sliced
8 oz. cremini mushrooms, sliced
3 garlic cloves, minced
1 1/2 tsp. paprika
1 tsp. saffron threads
1 tsp. kosher salt
1/2 tsp. black pepper
1 cup dry white wine
1 1/2 cups dry U.S.-grown short-grain white rice
1 (15-oz.) can chickpeas, rinsed and drained
1 (15-oz.) can diced fire-roasted tomatoes
2 1/2 cups vegetable broth
1/2 cup frozen green peas, thawed
1/4 cup finely chopped fresh parsley
Zest and juice of 1 lemon
1/3 cup sliced green olives, optional ((I use Castelvetrano olives) )

Steps:

  • Heat 1/4 cup oil in a large high-sided skillet with a fitted lid over medium-high. Add onion, bell pepper, and mushrooms; cook 7 to 8 minutes, until softened. Add garlic, paprika, saffron, salt, and pepper; cook 2 minutes, until fragrant.
  • Add wine and cook 2 to 3 minutes, until mostly reduced. Stir in rice; cook 2 to 3 minutes, until rice begins to turn translucent. Stir in chickpeas, tomatoes, broth, and green peas. Bring to a low boil, reduce heat, cover, and cook 25 minutes.
  • Meanwhile, combine parsley, lemon zest and juice, and remaining 2 Tbsp. oil in a small bowl. Once rice is cooked, remove lid and cook 5 more minutes. Scatter parsley oil overtop, and garnish with olives, if desired.

Nutrition Facts : Calories 427 kcal, Protein 9 g, Carbohydrate 61 g, Fiber 6 g, Sodium 690 mg, Fat 12 g, SaturatedFat 2 g, Sugar 9 g, ServingSize 1 serving

ONE-PAN QUICK + EASY VEGETARIAN PAELLA



One-Pan Quick + Easy Vegetarian Paella image

A quick and easy vegetarian paella made with brown rice, garbanzo beans, mushrooms, red peppers, and peas. Perfect weeknight meal!

Provided by Jamie Silva

Categories     Dinner

Time 25m

Number Of Ingredients 15

2 tablespoons olive oil
1/3 cup yellow onion (diced)
1 clove garlic (minced)
1/2 cup sliced mushrooms
1/2 cup red pepper (diced)
1 tablespoon smoked paprika
1/2 teaspoon salt
1 teaspoon pepper
2 cups cooked brown rice
1/2 cup vegetable stock
1/2 cup dry cooking wine ((vino seco))
1 can garbanzo beans/chickpeas ((15 oz) drained)
1 cup frozen peas
2 tablespoons capers
Sliced lemons and green onions for garnish

Steps:

  • In a pan, heat olive oil over medium-high heat. Add onion and garlic, and cook until translucent and fragrant, about 5 minutes.
  • Next, add the red pepper and mushrooms and cook for about another 5 minutes. Add smoked paprika, salt and pepper. Stir and reduce to medium heat.
  • Add cooked brown rice, vegetable stock and dry cooking wine. Simmer and cook for 5 minutes or until the liquid has been absorbed.
  • Stir in garbanzo beans, frozen peas, and capers. Cook for about 5 more minutes. Garnish with lemon slices and green onions. Serve and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 308 kcal, Carbohydrate 45 g, Protein 8.7 g, Fat 8.9 g, SaturatedFat 1.3 g, Cholesterol 45 mg, Sodium 610 mg, Fiber 5.3 g, Sugar 8.2 g

VEGETARIAN PAELLA



Vegetarian Paella image

This freshly made vegetarian paella recipe can be the ideal mid-week meal but can also pack a load of flavour. It takes more skill to make a vegetarian paella taste flavourful and here's my recipe that will help you create that.

Provided by Javier De La Hormaza

Categories     Paella Recipes, Spanish Vegetarian Recipes

Yield 4 people

Number Of Ingredients 16

3 tbsp of extra virgin olive oil
1 garlic clove, finely chopped
6 spring onions, finely chopped
1 large red pepper, core and seeds removed
100g runner beans, finely sliced on an angle
12 green asparagus, chopped into small pieces
100g frozen peas
1 small can of cannellini beans, drained and rinsed
8 small grilled artichokes in oil from a jar, drained and cut into halves
400g paella rice
1 teaspoon of Spanish sweet smoked paprika
½ teaspoon of saffron threads
200ml tomato sofrito sauce
800ml of hot vegetable stock
Salt to taste
Lemon wedges to garnish

Steps:

  • Pre-heat your oven to 150°C/300°F/Gas Mark 5.
  • To prepare the red pepper, pre-heat the oven grill and cut the peppers in half lengthways. Place both halves on a roasting tin, skin side up and brush with some olive oil and place under the grill and cook until the skins are completely black. Remove from the heat and cover with a tea towel. Once the pepper halves are cooled down, peel the skins off and cut into long strips and set aside.
  • Prepare the saffron by lightly toasting the threads on a low heat in a dry pan for a couple of minutes. Transfer the threads into a pestle and mortar and lightly crush them. Pour 4 tablespoons of the hot stock and cover to infuse while you make the paella rice.
  • In a large paella pan (45cm diameter) or a large shallow casserole dish, heat one tablespoon of the oil. Once hot, add the runner beans and green asparagus and fry for about 2 minutes on each side until golden brown, season with salt. Remove from the pan and set aside. Allow the paella pan to cool down for a couple of minutes.
  • Add the remaining olive oil to the paella pan and gently fry on a low heat the chopped garlic and spring onions until soft, about 3 minutes. Add the paella rice and stir for a few minutes on a gentle heat until the rice is slightly translucent. Add the smoked paprika and stir the rice for 30 seconds, followed by the tomato sofrito sauce. Once the sofrito has cooked into the rice, pour in the hot vegetable stock, followed by the saffron infused stock, frozen peas, red pepper slices and white beans. Season with salt and spread the rice out evenly to cover the bottom of the paella pan.
  • Bring the paella to the boil. If you have a timer, set it to 17 minutes. The first 5 minutes, cook the paella on a very high heat until the rice rises to the surface. Check the stock for seasoning and add some more salt if necessary, stir the rice, add the grilled artichoke halves, fried runner beans and asparagus and place the pan in the oven. After 12 minutes, remove the pan from the oven.
  • Allow the paella to rest for 5 minutes before serving garnished with lemon wedges.

EASY VEGETARIAN PAELLA



Easy Vegetarian Paella image

This vegetarian paella recipe is full of delicious, hearty flavor! A vegan spin on the classic Spanish recipe, it pleases everyone.

Provided by Sonja Overhiser

Categories     Main Dish

Time 45m

Number Of Ingredients 16

1 medium yellow onion
6 garlic cloves
2 to 3 roma or plum tomatoes (1 1/2 cups finely chopped)
1/4 cup olive oil
15 ounce can chickpeas, drained and rinsed
1 1/2 teaspoons smoked paprika
1/4 teaspoon red pepper flakes (optional)
1 large pinch saffron
1 3/4 teaspoons kosher salt, divided
3 cups vegetable stock
1 1/2 cups short grain Bomba rice or arborio rice
1/2 cup frozen peas, rinsed under warm water
12 ounces artichoke hearts, quartered (marinated if desired)
1 to 2 jarred roasted red peppers, sliced into strips
Lemon wedges from 1/2 lemon
Chopped parsley, for garnish

Steps:

  • Mince the onion. Mince the garlic. Finely chop the tomatoes, removing the cores but keeping the seeds with their juices. Slice the roasted red peppers into strips, and set aside.
  • Measure out all the remaining ingredients before you start. The cooking process goes fast!
  • In your largest skillet or a 4-serving paella pan, heat olive oil on medium heat. Saute the onion and garlic until just translucent, about 3 minutes, stirring frequently. Add the chopped tomatoes, the smoked paprika and red pepper flakes and 1/4 teaspoon of the salt, and cook until the tomatoes have broken down and most of the liquid is evaporated, about 5 minutes. Stir in the stock, chickpeas, saffron and the remaining 1 1/2 teaspoon kosher salt. Stir, then immediately sprinkle the rice evenly across the broth and tap the pan with a spoon to evenly spread the rice. Bring to a medium simmer and cook without stirring until liquid is absorbed, about 18 to 22 minutes (adjust the cook time as necessary if using a skillet). If your pan is large enough to span multiple burners on your stovetop, adjust the heat on each burner so you achieve a steady medium simmer. Rotate the pan every few minutes for an even cook.
  • When the top of the rice is beginning to show through the liquid, about 10 minutes into the cook time, press the artichokes, peas, and red pepper strips lightly into the rice.
  • In last few minutes, carefully watch the paella and rotate pan more frequently. As the paella finishes, you'll see the steam start to slow down as the water cooks out. If desired, peek at the bottom of a pan by using a knife to scrape back the rice - you shouldn't see any standing water. The sound will start to change from a simmer to a crackle. This indicates the crust is forming. Let the crackling continue for about 2 minutes before removing from the heat. If you smell any burning, remove immediately.
  • When the paella is done, squeeze the lemon wedges onto the top of the pan. Sprinkle with a pinch or two of kosher salt and add the parsley, if using. Serve with additional lemon wedges.

Nutrition Facts : Calories 480 calories, Sugar 6 g, Sodium 644.2 mg, Fat 13.1 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 82.6 g, Fiber 20.1 g, Protein 15.6 g, Cholesterol 0 mg

VEGETARIAN PAELLA



Vegetarian Paella image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 17

2 teaspoons olive oil
8 ounces soy sausage, cut into 1-inch pieces
2 cloves garlic, minced
1 cup marinated artichoke hearts, quartered
1 cup sliced yellow squash
1 cup baby squash or sliced zucchini
1 cup sliced carrots
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
1/2 cup frozen green peas
14-ounce can diced tomatoes
6 to 8 saffron threads
1/2 teaspoon paprika
2 bay leaves
2 cups cooked rice
1/2 cup reduced-sodium vegetable broth
1/4 cup chopped fresh parsley leaves
Salt and freshly ground black pepper

Steps:

  • Heat oil in a large paella pan or skillet over medium-high heat.
  • Add soy sausage and garlic and cook 2 minutes. Add artichokes, squash, zucchini, carrots, asparagus, peas, tomatoes, saffron, paprika, and bay leaves, bring to a simmer and cook 5 minutes. Add rice and broth and cook for 5 minutes, until liquid is absorbed. Remove from heat, remove bay leaves and stir in parsley. Season, to taste, with salt and black pepper.

VEGETABLE PAELLA



Vegetable Paella image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 6 - 8 servings

Number Of Ingredients 18

8 vine-ripened plum tomatoes
Kosher salt
1/4 cup extra-virgin olive oil, plus more for drizzling
1 small onion, finely chopped
3 cloves garlic, finely chopped
1 1/2 teaspoons paprika
1/4 teaspoon cayenne pepper
1 teaspoon saffron threads
1 large bulb fennel, cut into 8 wedges
8 baby artichokes, trimmed and halved (see Cook's Note)
1 large Japanese eggplant, cut into 2-inch pieces
4 ounces shiitake mushrooms, stemmed
2 cups dry white wine
2 1/2 cups short-grain paella rice
4 ounces haricots verts or string beans, halved if large
1/4 cup capers, drained
1/4 cup piquillo or roasted red peppers, cut into strips
Chopped fresh parsley, for garnish (optional)

Steps:

  • Preheat the oven to 450 degrees. Core the tomatoes, cut into wedges and place in a medium bowl; season with salt, drizzle with a bit of olive oil and toss. Set aside.
  • Heat 1/4 cup olive oil in a 12-inch ovenproof skillet or a paella pan over medium-high heat. Add the onion, garlic, paprika, cayenne and saffron and season with salt. Cook, stirring occasionally, until the onion softens, about 5 minutes.
  • Add the fennel wedges and cook until lightly browned on one side, about 5 minutes. Flip the fennel and add the baby artichokes and eggplant to the skillet; cook until slightly tender, about 4 more minutes. Add the mushrooms and cook for 1 to 2 minutes. Pour in the wine and simmer until reduced by about one-third. Stir in the rice and 1 3/4 teaspoons salt; add just enough water to cover the rice completely, 2 1/2 to 3 cups. Increase the heat to high and boil for 2 to 3 minutes. Scatter the haricots verts and 2 tablespoons capers over the rice. Remove the pan from the heat and arrange the tomatoes on top; drizzle with any tomato juices.
  • Transfer the paella to the oven and bake, undisturbed, for 20 minutes. Scatter the remaining 2 tablespoons capers and the piquillo peppers over the paella. Turn off the oven but leave the paella inside to continue cooking until the rice is tender, 15 to 20 more minutes. Garnish with parsley, if desired

Nutrition Facts : Calories 442 calorie, Fat 1.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 436 milligrams, Carbohydrate 96 grams, Fiber 16 grams, Protein 13 grams, Sugar 8 grams

VEGETABLE PAELLA



Vegetable Paella image

An easy, healthy and filling paella-style dish of vegetables and rice.

Provided by quierounvaquero

Time 1h

Yield Serves 4

Number Of Ingredients 12

2 tbsp olive oil
2 medium onions, sliced
4 cloves garlic, chopped
1 green and 1 red pepper, cored and diced
1 cup (that's cup and not mug) of peas (frozen are fine)
2 tomatoes, chopped
1 tsp paprika
a good pinch of saffron threads (not absolutely necessary), dissolved in
800ml chicken or vegetable stock
ground black pepper
250-300g any long or short grain rice
chopped parsley, optional, as much as you like

Steps:

  • Prepare all the ingredients and have them lined up in front of you in the order listed above - sounds a bit pedantic, I know, but always makes cooking easier.
  • Heat the oil in a large non-stick frying pan, add the onions and garlic, cover and cook for about 3 minutes until soft. Then add the peppers and peas, stir in, cover again and cook for a few more minutes.
  • Make a well in the centre, put the tomatoes in the well and the paprika on top. Then add the stock (with the saffron if you have it), but make sure it doesn't overflow: if it gets more then half a cm close to the rim of the pan, stop adding stock and just use less rice. Season with pepper and stir.
  • Scatter as much of the rice as you think will fit over the stock (depends on your pan, really), stir it in gently, then allow it to simmer gently until the liquid has absorbed and the rice is cooked. This could take about 20 minutes, stirring occasionally. Test a bit of the rice to see if it's cooked, add a bit of stock or hot water if it is not done.
  • Stir in the parsley a few minutes before it has finished cooking, if you want to use it, then serve hot. It's also pretty nice cold and should keep for a few days in the fridge.

VEGAN PAELLA



Vegan Paella image

This is a twist on a Spanish-favorite. Use seitan, tofu, or tempeh to add a protein element. I substituted turmeric for the traditional saffron to cut costs.

Provided by chefcs

Categories     Spanish Recipes

Time 1h

Yield 4

Number Of Ingredients 14

2 cups boiling water
1 cup white rice
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 tomato, diced
2 cups vegetable broth
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground turmeric
1 cup peas
1 cup drained and quartered canned artichoke hearts

Steps:

  • Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain.
  • Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is transparent, about 5 minutes. Add green bell pepper, red bell pepper, and tomato; cook and stir until peppers are slightly tender, about 3 minutes.
  • Mix rice and vegetable broth into onion-pepper mixture; bring to a boil. Reduce heat to low and simmer. Add paprika, salt, and turmeric; cover skillet and simmer until rice is tender, about 20 minutes. Stir peas and artichoke hearts into rice mixture and cook until heated through, about 1 minute more.

Nutrition Facts : Calories 308.1 calories, Carbohydrate 58.8 g, Fat 4.6 g, Fiber 6.8 g, Protein 8.2 g, SaturatedFat 0.7 g, Sodium 1103.3 mg, Sugar 7.8 g

VEGETARIAN PAELLA



Vegetarian Paella image

A quick-to-make yet elegant dish fit for company from Prevention's The Healthy Cook Cookbook and submitted for Zaar World Tour II.

Provided by Debs Recipes

Categories     One Dish Meal

Time 29m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 cup chopped onion
1 teaspoon minced garlic
2 cups water
3/4 teaspoon salt
1/4 teaspoon saffron thread
1 cup long-grain white rice (or parboiled rice)
1 cup diced carrot
1 1/2 cups frozen peas, thawed
1 cup canned garbanzo beans, rinsed and drained
1/4 cup roasted red pepper, cut into thin strips
fresh ground black pepper

Steps:

  • In a large saucepan over medium heat, sauté onions and garlic for one minute; add water, salt, and saffron and bring to boil; stir in rice and carrots; return to boil then reduce heat to low, cover and simmer for 20 minutes or until rice is tender.
  • Add peas, garbanzo beans, and red peppers to pan and replace lid; simmer for another 2 minutes or until liquid has been absorbed; remove from heat and stir to fluff up rice and distribute the vegetables; season with fresh-ground black pepper and serve.

Nutrition Facts : Calories 228.3, Fat 3.1, SaturatedFat 0.5, Sodium 547.2, Carbohydrate 43.5, Fiber 4.6, Sugar 4, Protein 6.5

VEGAN PAELLA



Vegan paella image

Achieve four of your 5-a-day with this vegan paella - it makes a satisfying yet low-calorie supper. We've included broad beans, a valuable source of plant protein

Provided by Sara Buenfeld

Categories     Dinner

Time 50m

Number Of Ingredients 14

2 generous pinches of saffron
1 tbsp tomato purée
2 tsp vegetable bouillon powder
2 tbsp rapeseed oil
2 onions (320g), finely chopped
2 red peppers, deseeded and diced
3 garlic cloves, finely grated
2 tbsp soft thyme leaves
200g brown basmati rice
2 tsp smoked paprika
320g frozen broad beans
320g courgettes, halved and sliced
15g flat-leaf parsley, chopped
1 lemon, cut into wedges

Steps:

  • Put the kettle on to boil. Tip the saffron, tomato purée and bouillon powder into a large heatproof bowl, then pour over 1 litre boiling water and set aside.
  • Heat the oil in a large paella pan or frying pan over a medium heat and fry the onion for 5 mins, stirring often until starting to soften. Add the peppers, garlic and thyme, and cook for a few minutes more. Tip in the rice and paprika, and continue to cook, stirring for about a minute. Pour in the saffron stock, then cover and simmer for 10 mins.
  • Uncover and gently stir, then add the frozen beans and courgettes. Return to a simmer, then cover and cook for another 10 mins until the rice is tender and has absorbed the stock. Leave to stand for 5 mins, then stir in the parsley. Serve half the paella straightaway with lemon wedges for squeezing over. The other half will keep chilled for up to three days. To enjoy on another day, reheat in the microwave until piping hot throughout.

Nutrition Facts : Calories 396 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 12 grams sugar, Fiber 15 grams fiber, Protein 15 grams protein, Sodium 1.02 milligram of sodium

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From thespruceeats.com


VEGETARIAN PAELLA | READY SET EAT
Step three. Stir in diced tomatoes (with juice), broth and vinegar; bring to a boil. Reduce heat to medium-low; cook for 10 minutes. Stir in green beans; cook, stirring occasionally, for 10 to 15 minutes or until rice is tender and most of the liquid has been absorbed. Stir in lemon juice.
From readyseteat.ca


VEGETARIAN PAELLA RECIPE – HOW TO MAKE A DELICIOUS EASY SPANISH …
Directions to make a delicious vegetarian paella: If cooking the rice from scratch, cook 2 cups according to package directions. Once cooked, remove from the heat and cover with a kitchen towel. In a very large skillet, heat the oil over medium high heat. Add in the onions, salt and red pepper flakes. Sauté until the onions are translucent.
From diys.com


EASY ONE POT VEGETABLE PAELLA (VEGAN) - EASY PEASY FOODIE
2018-01-04 Add the garlic, chilli and paprika. Cook for 2 more minutes, stirring occasionally. Next, add the peppers, tomatoes, green beans, paella rice and vegetable stock, plus some salt and pepper. Bring to the boil, then turn down and simmer for 15 minutes, with the lid off. Add the frozen peas and cook for a further 5 minutes.
From easypeasyfoodie.com


QUICK AND EASY PAELLA - LIFE CURRENTS
2015-01-04 Instructions. In a large cast iron skillet, heat oil over medium-high heat. Add onion, and cook until onion is soft and starting to brown, about 15 minutes, stirring occasionally. If onion starts cooking too quickly, add a little water to the pan to slow the cooking. Add orzo and cook until orzo starts to toast, about 2 minutes.
From lifecurrentsblog.com


PAELLA VEGETARIANA - VEGKITCHEN
2012-11-30 For an even quicker version of veggie paella, see Quick Quinoa Paella. 2 cups diced ripe tomatoes (or substitute one 14-to 16-ounce can diced tomatoes) Heat the 1 ½ tablespoons of the oil in a wide skillet or stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent, about 5 minutes.
From vegkitchen.com


EASY VEGETABLE PAELLA - VEGAN FAMILY RECIPES
2013-11-11 Directions: Heat Olive oil in a large deep fry pan and add onion with dash of salt. Saute until translucent, then add garlic and jalapeno. Saute for 1-2 more minutes. Add sweet potato, zucchini, corn, and tomatoes. Saute for a further 2 …
From veganfamilyrecipes.com


AUTHENTIC SPANISH VEGETARIAN AND VEGAN PAELLA RECIPE
2021-06-02 1. Cut in small pieces or slices the different vegetables: Pepper, zucchini, asparagus and of course the garlic and the onion. 2. On a paella pan turned into a medium-high heat, add the olive oil and the salt. 3. The first two ingredients you need to place on the pan are the garlic and then the onion.
From traditionalspanishfood.com


VEGAN PAELLA - LOVING IT VEGAN
2020-02-18 Add in the prepared vegetable stock with saffron threads and the salt and pepper. Don’t stir it now. Bring the pan to a simmer and let it simmer for two minutes. Now turn down the heat to a mild simmer for around 20 minutes until the rice is cooked. You will see the stock reducing in the pan.
From lovingitvegan.com


COLOURFUL VEGETARIAN PAELLA - SNEAKY VEG
2017-04-04 Instructions. Heat the olive oil in a large frying pan or wok. Add 1 sliced onion and cook over a medium heat for 10 minutes until soft and golden. Stir often. Add the 2 sliced peppers and sliced fennel, stir well, and continue to stir and cook for a further ten minutes until soft.
From sneakyveg.com


EASY VEGAN PAELLA (1 PAN!) - MINIMALIST BAKER RECIPES
2021-05-24 Instructions. In a small bowl, combine the saffron with the lemon juice to bloom the saffron. Set aside. In a large skillet or paella pan — at least 12 inches in diameter — heat the olive oil over medium-high heat. Add onion, red bell pepper, and garlic, and sauté until softened — about 5 minutes.
From minimalistbaker.com


RECIPES QUICK SHRIMP "PAELLA" | SOSCUISINE
Heat the oil in a heavy pan over medium-high heat. Add the smoked ham, onion and bell pepper, then sauté until golden brown, 7-8 min, with occasional stirring. Stir in the paprika, saffron, cayenne pepper (optional), and rice. Sauté 1 min with stirring. Pour in all the broth except about 1/4 cup, then bring to a boil. Season with salt and pepper.
From soscuisine.com


VEGETABLE PAELLA RECIPE (SPANISH, EASY TO MAKE) - VIBRANT
2018-09-01 Instructions. In a medium-sized skillet, heat the oil over medium-low heat. Add onions and cook until translucent, about 5 minutes, stirring frequently. Stir in the sweet peppers and tomatoes and cook for about 5 minutes. Add the …
From realandvibrant.com


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