Recipe by: Carolin, adapted from a Weight Watchers recipe

Servings: 4

1 3/4 cups vegetable broth
1-2 pinches saffron threads (or you can cheat and use turmeric…1/4 tsp or so)
1 onion, chopped
1 1/2 cups medium or short grain white rice
3 garlic cloves, minced
1 can diced tomatoes
1 can cannellini beans, drained and rinsed
6 large black olives, pitted and sliced
2 tbsp drained rinsed capers
2 tsp thyme
1/2 tsp salt
1/4 tsp ground pepper

2 bell peppers, seeded and diced (red, green or combo)

Preheat oven to 350 degrees. In a small saucepan, bring broth to a boil. Add saffron and let stand 10 minutes.

In a paella pan or large, oven proof non-stick skillet, sauté onion in a bit of water until softened. Add the rice and garlic and cook, stirring, about 1 minute.

Stir in broth and tomatoes. Bring to a boil and boil 1 minute. Remove from heat and stir in beans, olives, capers, thyme, salt, and pepper. Scatter the bell peppers on top. Bake until the rice is tender, 15 – 17 minutes. Cover and let stand 10 minutes before serving.

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