Brown Rice Paella
Discover the vibrant flavors of this Brown Rice Paella, a wholesome twist on the classic Spanish dish that’s perfect for weeknight dinners or special gatherings. This recipe swaps traditional white rice for nutty, fiber-rich brown rice, creating a hearty base that soaks up the smoky paprika, earthy turmeric, and aromatic thyme. Packed with colorful vegetables like red bell pepper, peas, and tender artichoke hearts, this one-pan meal is as visually stunning as it is delicious. Optional shrimp adds a layer of seafood indulgence, while fresh parsley and a splash of lemon lend a bright, zesty finish. With just 15 minutes of prep and a slow simmer to perfection, this comforting, gluten-free dish is sure to impress. Perfect for anyone looking for a healthy, flavorful spin on paella!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 4 units garlic cloves
- 1 large red bell pepper
- 1.5 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon dried thyme
- 1.5 cups brown rice
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 cup frozen peas
- 1 can (14 ounces) artichoke hearts
- 12 units (optional) shrimp
- 2 tablespoons fresh parsley
- 1 unit lemon
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Heat the olive oil in a large, deep skillet or paella pan over medium heat.
Finely dice the onion and garlic cloves. Add them to the pan and sauté for 3-4 minutes until softened and fragrant.
Remove the seeds and thinly slice the red bell pepper, then add it to the pan. Sauté for an additional 5 minutes.
Stir in the smoked paprika, turmeric, and thyme, coating the vegetables with the spices.
Add the brown rice to the pan and stir, toasting the grains for 1-2 minutes.
Pour in the vegetable broth and diced tomatoes with their juices. Stir well, and bring the mixture to a simmer.
Cover the pan with a lid or foil, reduce the heat to low, and cook the rice for 40 minutes, stirring occasionally to prevent sticking.
After 40 minutes, stir in the peas and drained artichoke hearts. If using shrimp, layer them on top of the rice at this point.
Cover again and cook for an additional 10 minutes, or until the rice is tender, the shrimp are cooked through, and the liquid is absorbed.
Season with salt and black pepper to taste.
Chop the fresh parsley and sprinkle it over the paella before serving.
Cut the lemon into wedges and serve alongside the paella for a fresh citrus squeeze.
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 14% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 1261 mg | 55% | |
| Total Carbohydrate | 63.2 g | 23% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 14.8 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1246 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
