Vegetable Paella Recipe

Provide your growing baby with important prenatal nutrients when you make this delicious Vegetable Paella recipe.

MAKES 6 SERVINGS

PREP TIME: 15 minutes
COOK TIME: 32 minutes
TOTAL TIME: 47 minutes

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

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

Warm the oil in a Dutch oven over medium heat. Add the onion and garlic. Cook, stirring, until lightly browned, 3 minutes.
Add the rice, squash, and pepper. Cook, stirring occasionally, until the pepper starts to soften, 5 minutes.
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.