Paella Stir-Fry with Saffron Rice, Peas, Tomatoes and Rosemary

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Paella Stir-Fry with Saffron Rice, Peas, Tomatoes and Rosemary Recipe

This flavorful and easy-to-make Paella Stir-Fry with Saffron Rice, Peas, Tomatoes, and Rosemary is ideal for a quick weeknight meal. The saffron rice adds a lovely golden color as well as a delicate flavor that complements the sweet bell peppers, juicy tomatoes, and aromatic rosemary. The addition of smoked paprika and saffron gives the dish a distinct and delectable smoky flavor that is sure to please your palate.

Ingredients

• 2 cups water
• 1/4 teaspoon black pepper
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1 yellow bell pepper, sliced
• 1 tbsp olive oil
• 1/2 teaspoon salt
• 1 onion, chopped
• 1/4 teaspoon saffron threads
• 1 cup frozen peas, thawed
• 2 tablespoons chopped fresh rosemary
• 2 tomatoes, chopped
• 1/4 teaspoon smoked paprika
• 1 cup rice with saffron

Time Needed

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Instructions

• Bring the rice and water to a boil in a medium pot.
• Reduce to a low heat, cover, and cook for 18-20 minutes, or until the rice is tender and the water has been absorbed.
• Heat the olive oil in a large skillet over medium-high heat.
• Cook the onion and garlic for 5 minutes, or until the onion is soft.
• Cook for 5 minutes more after adding the bell peppers.
• Combine the peas, tomatoes, rosemary, salt, black pepper, smoked paprika, and saffron in a mixing bowl.
• Cook for another 2-3 minutes, or until the tomatoes are soft and the peas are warm.
• Stir in the cooked rice until it is evenly coated with the vegetable mixture.
• Serve immediately.

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