Brown Rice Paella

Discover the vibrant flavors of this Brown Rice Paella, a wholesome twist on the classic Spanish dish that’s perfect for weeknight dinners or special gatherings. This recipe swaps traditional white rice for nutty, fiber-rich brown rice, creating a hearty base that soaks up the smoky paprika, earthy turmeric, and aromatic thyme. Packed with colorful vegetables like red bell pepper, peas, and tender artichoke hearts, this one-pan meal is as visually stunning as it is delicious. Optional shrimp adds a layer of seafood indulgence, while fresh parsley and a splash of lemon lend a bright, zesty finish. With just 15 minutes of prep and a slow simmer to perfection, this comforting, gluten-free dish is sure to impress. Perfect for anyone looking for a healthy, flavorful spin on paella!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:55 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 large onion
• 4 units garlic cloves
• 1 large red bell pepper
• 1.5 teaspoons smoked paprika
• 1 teaspoon ground turmeric
• 1 teaspoon dried thyme
• 1.5 cups brown rice
• 4 cups vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 1 cup frozen peas
• 1 can (14 ounces) artichoke hearts
• 12 units (optional) shrimp
• 2 tablespoons fresh parsley
• 1 unit lemon
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper

Directions

Step 1

Heat the olive oil in a large, deep skillet or paella pan over medium heat.

Step 2

Finely dice the onion and garlic cloves. Add them to the pan and sauté for 3-4 minutes until softened and fragrant.

Step 3

Remove the seeds and thinly slice the red bell pepper, then add it to the pan. Sauté for an additional 5 minutes.

Step 4

Stir in the smoked paprika, turmeric, and thyme, coating the vegetables with the spices.

Step 5

Add the brown rice to the pan and stir, toasting the grains for 1-2 minutes.

Step 6

Pour in the vegetable broth and diced tomatoes with their juices. Stir well, and bring the mixture to a simmer.

Step 7

Cover the pan with a lid or foil, reduce the heat to low, and cook the rice for 40 minutes, stirring occasionally to prevent sticking.

Step 8

After 40 minutes, stir in the peas and drained artichoke hearts. If using shrimp, layer them on top of the rice at this point.

Step 9

Cover again and cook for an additional 10 minutes, or until the rice is tender, the shrimp are cooked through, and the liquid is absorbed.

Step 10

Season with salt and black pepper to taste.

Step 11

Chop the fresh parsley and sprinkle it over the paella before serving.

Step 12

Cut the lemon into wedges and serve alongside the paella for a fresh citrus squeeze.

Nutrition Facts

Serving size	2759.1 grams (2759.1g)

Amount per serving	% Daily Value*
Calories	1686

Total Fat 50.20g	64%
Saturated Fat 8.70g	43%
Polyunsaturated Fat 7.90g
Cholesterol 140mg	47%
Sodium 4508mg	196%
Total Carbohydrate 260.30g	95%
Dietary Fiber 65.90g	235%
Total Sugars 55.20g
Protein 70.10g	140%

Vitamin D 4IU	20%
Calcium 601mg	46%
Iron 18mg	102%
Potassium 5230mg	111%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.5%

Protein: 15.8%

Carbs: 58.7%