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 system

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