Ingredients with Measurements:
- 1 cup of jasmine rice
- 1 1/2 cups of water
- 1/2 cup of canned diced tomatoes
- 1/2 cup of canned tomato sauce
- 1/2 cup of green bell pepper, diced
- 1/2 cup of red bell pepper, diced
- 1/2 cup of onion, diced
- 2 cloves of garlic, minced
- 1/2 teaspoon of smoked paprika
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of cayenne pepper
- 1/2 cup of vegetable broth
- 1 block of firm tofu, drained and cubed
- 2 tablespoons of olive oil
Special equipment needed:
- Large skillet with a lid
Step-by-step instructions:
1. Rinse the jasmine rice in cold water and drain.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the onion and garlic, and sauté until the onion is translucent.
4. Add the green and red bell peppers, and sauté for 2-3 minutes.
5. Add the smoked paprika, dried oregano, dried thyme, salt, black pepper, and cayenne pepper. Stir until the vegetables are coated with the spices.
6. Add the canned diced tomatoes, canned tomato sauce, and vegetable broth. Stir to combine.
7. Add the jasmine rice to the skillet and stir until it is coated with the tomato mixture.
8. Add the cubed tofu to the skillet and gently stir to combine.
9. Bring the mixture to a boil, then reduce the heat to low.
10. Cover the skillet with a lid and simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
11. Remove the skillet from the heat and let it sit for 5 minutes.
12. Fluff the rice with a fork before serving.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 310
Total fat: 10g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 570mg
Total carbohydrates: 45g
Dietary fiber: 4g
Sugar: 5g
Protein: 10g
Substitutions for ingredients:
- Brown rice can be used instead of jasmine rice.
- Fresh diced tomatoes can be used instead of canned diced tomatoes.
- Vegetable stock can be used instead of vegetable broth.
- Red pepper flakes can be used instead of cayenne pepper.
Variations:
- Add cooked shrimp or chicken to the paelya for a protein boost.
- Use different vegetables, such as zucchini or mushrooms.
- Add a can of drained and rinsed black beans for extra protein and fiber.
Tips and tricks:
- Be sure to drain the tofu well before cubing it to prevent excess moisture in the paelya.
- Use a non-stick skillet to prevent the rice from sticking to the bottom.
- If the paelya is too dry, add a splash of vegetable broth or water.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the paelya in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the paelya in a large serving dish and garnish with fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro
Pairings:
This dish pairs well with a side salad or steamed vegetables.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Steamed broccoli or green beans
Troubleshooting advice:
- If the paelya is too dry, add a splash of vegetable broth or water.
- If the rice is not cooked through, add a bit more liquid and continue to simmer until the rice is tender.
Food safety advice:
- Be sure to cook the paelya to an internal temperature of 165°F to ensure that it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Paelya is a traditional Spanish dish that is similar to paella. It is typically made with rice, vegetables, and meat or seafood.
Flavor profiles:
This dish has a savory and slightly spicy flavor profile, with notes of smoked paprika and cayenne pepper.
Serving suggestions:
Serve the paelya as a main dish for dinner or as a side dish for a larger meal.
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Region: Thai