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Vegetable And Pasta Paella

  • 6servings

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Source: www.hungrymonster.comReport recipe

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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. vegetable cooking spray

  3. 1 Cup chopped onion

  4. 3/4 Cup green bell pepper -- chopped

  5. 2 Cloves garlic -- minced

  6. 1 1/2 Cups mushrooms -- sliced

  7. 2 Cups Fat Free Chicken Broth

  8. 14 1/2 Ounces mexican tomatoes -- undrained

  9. 1 Teaspoon chili powder

  10. 1 Teaspoon paprika

  11. 1/2 Teaspoon ground cumin

  12. 1/8 Teaspoon ground pepper

  13. 3/4 Cup orzo -- uncooked

  14. 15 Ounces garbanzo beans, canned -- rinsed & drained

  15. 1 Cup frozen green peas -- thawed

Instructions Jump to Ingredients ↑

  1. Spray large nonstick skillet or dutch oven with cooking spray; heat over medium heat until hot. Add onion, bell pepper and garlic; cook and stir 5 minutes or until vegetables are tender. Add mushrooms; cook and stir 1 minute.

  2. Stir chicken broth, tomatoes, chili powder, paprika, cumin and black pepper into skillet; bring to a boil over high heat. Stir in pasta. Cover; reduce heat to medium-low. Simmer, 15 minutes, stirring occasionally to preven pasta from sticking to bottom of pan.

  3. Stir beans and peas into skillet; bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, 5 minutes, stirring frequently. Serve immediately. Garnish with sprigs of rosemary and thyme if desired. NOTES : Use portobella mushrooms or any variety mushrooms.

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