One-pot vegetarian red rice paella

Name: One-pot vegetarian red rice paella
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
Ingredients: Red rice 1.1 cups; Asparagus 4.5 oz; Green beans ¾ cup; Feta cheese 3.5 oz; Carrots 3.2 oz; Peas shelled ½ cup; Fava beans shelled 2.5 oz; Red onions 1.4 oz; Water approximately 2.67 cups; Fresh chili pepper 1; Lemon juice to taste; Mint to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

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Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 35 min
Serving: 2
Cost: Average

PRESENTATION

Red rice gives a fresh twist to the classic one-pot vegetarian paella—and let me tell you—adding bright color and a nutty flavor. This dish sticks to its Iberian roots, for sure, keeping the heart of a shareable, easygoing rice dish while being light and refreshing. With tender spring veggies like snap peas, asparagus, and maybe some fava beans, it stays so so bright and green. Mint and lemon bring a pop of zesty freshness. Really wakes up your taste buds with every bite. And look, it’s fun how this dish skips the fuss but still has those deep, savory vibes everyone loves about Spanish rice. Can't go wrong. It's perfect for anyone wanting an easy vegetarian paella that feels special, plus, it fits right into the quick one-pot meal trend. Makes weeknights less stressful.

Seasonal veggies and a big pan—pretty much all you need—so you can whip this up whenever you spot those spring greens at the market. Instead of the usual white or bomba rice, the red rice gives this healthy Spanish rice dish a striking color and a distinct nutty flavor. And you know, it's a bit different from the paellas in Valencia or along the coast, but what's great is how this one-pot vegetarian paella feels light, moist, and satisfying, thanks to saffron-infused rice and those veggies. Some folks like to add chickpeas or artichokes for extra heft, but honestly, this meatless paella shines because it’s full of crisp, tender elements. Fresh mint and lemon aren’t just garnishes—they really make the dish feel cool and slightly tangy, especially as the days get warmer. Serving it at the table lets everyone dig in together, and its colorful look always impresses. For those looking for simple vegetarian dinner ideas that are both easy and enjoyable, this plant-based paella ticks all the boxes—never boring.

How to prepare One-pot vegetarian red rice paella

To make the one-pot vegetarian red rice paella, first, prepare the vegetables. Remove the tougher, woody parts of the asparagus, peel the stalk 1, and cut it diagonally into slices, leaving the tips whole; if the tips are too large, cut them in half lengthwise 2. Peel the carrot and dice it 3.

Trim the green beans and cut them into pieces 4. Peel the onion and slice it thinly 5. Finally, remove the seeds from the chili pepper and cut it into rings 6.

Heat a large iron skillet with a drizzle of oil, add the onion and chili pepper 7, and briefly sauté over high heat, stirring with a wooden spoon. Add the carrots 8 and sauté them for a few moments, then add the green beans 9

and the asparagus stalks 10 and mix well. Pour the rice as a cross and toast it for a few moments 11, then stir and cover everything with water that you have previously salted to taste 12. Now lower the heat and cook for about 30-35 minutes in total, without stirring.

After the first 20-25 minutes of cooking, check that the rice hasn't dried out too much, then add the peas 13, the broad beans 14, and the asparagus tips 15 and continue cooking.

At the end of the cooking time, scrape the bottom with a wooden spoon to check that the characteristic crust has formed 16. Then turn off the heat and let it rest for a minute before stirring, covering the skillet with a sheet of aluminum foil 17. After the resting time, you can finally mix everything and adjust the seasoning if necessary, then finish with a sprinkle of lemon juice 18,

crumbled feta 19, pepper, and plenty of fresh mint 20. Your one-pot vegetarian red rice paella is ready to be served 21!

Storage

The one-pot vegetarian red rice paella can be stored in the refrigerator for about 2 days, but in this case, it is recommended to add the lemon, mint, and feta just before serving. Freezing is not recommended.

Tip

You can change the color of your vegetarian paella by using black rice instead of red rice (we recommend using the Ermes variety), but you will need to adjust the cooking times.

For those who love spicy notes, adding fresh ginger to the sauté will make the dish even fresher and more aromatic!

For the translation of some texts, artificial intelligence tools may have been used.