Skip to content


March 26, 2008
CIMG1392, originally uploaded by


OK, if you are looking for something tastes AWESOME and is really pretty good for you, try this! Seriously, whatever you’re having for dinner tomorrow night, have this instead.

N. and I have gotten a lot of miles out of the free Whole Foods Recipes. This one in particular struck our fancy, as we’re trying to incorporate a vegetarian meal into our weekly foodgime. The thing that I (J.) found really incredible about this dish was the lack of seasoning; it just doesn’t need it. The aromatics and jasmine rice gave it truly enough flavor.

2 tablespoons extra virgin olive oil
1 medium organic yellow onion, chopped
4 cloves garlic, minced
1 cup organic aromatic white rice such as jasmine or basmati
1/4 teaspoon saffron strands
1 (14 ounce) can of whole organic tomatoes, drained
1 small green bell pepper, seeded and chopped
1 small yellow bell pepper, seeded and chopped
1 cup frozen lima beans
2 cups organic gluten-free vegetable broth
additional water, if needed
1 cup frozen peas
lemon wedges for garnish
Heat the oil over medium heat in a large pan. Sauté the onion and garlic for 3 minutes. Add the rice and saffron and continue to sauté, stirring constantly for another minute. Add the whole tomatoes, and stir to break up with a large spoon. Add the green and yellow peppers along with the lima beans, stirring for another minute.

Add the broth and bring to a boil. Boil for two minutes then reduce heat to simmer. Cover and cook for 10 minutes. Check to see if more liquid is needed (to prevent sticking). If, so add just enough (about 1/4 to 1/2 cup) water. Cover and cook another 5 minutes.

Stir in the frozen peas. Continue cooking until peas are just tender and liquid is absorbed. The rice should not be over cooked, but just slightly al-dente. (If not tender enough, you may a bit more water and continue cooking.) Serve garnished with lemon wedges.

We did one thing differently:

We used frozen edamame instead of lima beans, not only because lima beans are just about N.’s least favorite substance, but we’ve been trying to finish our edamame for about a month now. The rest of the recipe is spot on! Give it a shot, and let us know what you think.

5 Comments leave one →
  1. March 27, 2008 2:25 am

    Thanks for introducing me to the free reciepes. Not sure if my kids would eat it but shoot, maybe I’ll try it. Great blog!

  2. March 27, 2008 10:17 am

    Hello, Thanks for sharing the recipe. Looking forward to making this one and taking it to work for lunch. I discovered Jasmine rice about a year ago and love it. Jasmine rice needs no condiment eaten alone and enhances the flavor of many dishes as well.

  3. noolives permalink
    March 27, 2008 3:18 pm

    I’ve been looking for a good veggie paella recipe-thanks!

  4. March 29, 2008 12:43 am

    Thanks for the wholefoods recipe link. I am going to visit there next. We are trying for 4 vegetarian dinners per week. My family seems pretty good about it so far.

  5. jmd permalink
    January 14, 2009 1:53 pm

    I tried this today and it was fabulous. My husband and I both liked it. He declared it a keeper.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: