Wild Rice Paella with Peas

Wild Rice Paella with Peas

 


Ingredients
1 (15.0 oz.) can of Tiny Early June Peas, drained
1 red onion, sliced
2 garlic cloves, minced
6 tbsp. olive oil
1/4 tsp. thyme
3-3/4 cups beef broth
1-1/2 cups white rice
1/2 cup wild rice
3/4 cup butternut squash, cubed
3 carrots, sliced
1/2 cup yellow red bell pepper, sliced
1/2 cup red bell pepper, sliced
4 canned whole peeled tomatoes, chopped
Salt and pepper to taste
Saute onions and garlic in olive oil until softened; add rice and stir for 3 minutes. Add thyme, broth, squash, and carrots. Bring to boil then reduce heat and simmer covered for 18 minutes. Add peppers and simmer 5 more minutes. Add peas, tomatoes, salt, and pepper. Cook uncovered until all ingredients are heated through. Fluff with fork before serving.
Makes 6 servings