Mexican Paella Rice with a Twist

Name: Mexican Paella Rice with a Twist
Prep time: 40 min
Total time: 40 min
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 red bell pepper, stemmed and seeded; 1 yellow bell pepper, stemmed and seeded; 1 medium tomato; 5 ounces (150 g) baby bella (cremini) mushrooms; 1 jalapeño; 3 garlic cloves; 2 tablespoons olive oil; 7 ounces (200 g) green beans; 2 tablespoons dried oregano; 1½ teaspoons coriander seeds; 2 tablespoons tequila; 1⅓ cups (250 g) short-grain brown rice; Pinch of saffron threads; ⅓ cup (75 ml) boiling water; ¾ cup (120 g) drained canned artichoke hearts; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ¼ bunch fresh cilantro, chopped; 1 avocado, seeded, peeled, and cubed; 2 limes, quartered

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

About

What happens when you combine paella, the Spanish classic, with typically Mexican flavors? You end up with a rustic, savory rice dish that no one can resist.

Ingredients

1 red bell pepper, stemmed and seeded
1 yellow bell pepper, stemmed and seeded
1 medium tomato

Americas
Europe
Spain
Mexico
Main course
Central America
Mediterranean
Vegan
Gluten-free

Method

Cut the bell peppers and tomato into chunks. Slice the mushrooms and jalapeño. Mince the garlic.
Heat the oil in a large sauté pan over medium-high heat. Add the bell peppers, tomato, mushrooms, jalapeño, garlic, green beans, oregano, and coriander seeds and sauté for 5 minutes, until softened.
Stir in the tequila. Add the rice and 2 cups (480 ml) wat