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 minutesCOOK 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
- 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.
| 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 |
