Rice & Veggie Skillet with Olive Oils from Spain


This rice & veggie skillet was inspired by the traditional Spanish dish paella. Traditional paella is typically made with chicken, rabbit and vegetables. However, this vegan version still packs a ton of flavor thanks to the fresh vegetables, lemon juice, and Extra Virgin Olive Oil from Spain. Visit oliveoilsfromspain.org for more!


2 tbsp Extra Virgin Picual Olive Oil from Spain

2 cloves garlic, minced

1/2 spanish onion, chopped

1 red bell pepper, sliced

1 cup mushrooms, sliced

1/2 cup frozen green peas

1 cup cherry tomatoes, halved

1 cup green beans, trimmed

1 tsp paprika

1/2 tsp turmeric

1 cup brown rice

2 cups vegetable stock

300 mL canned coconut milk

1/2 lemon, juiced

salt and pepper to taste

1 tbsp fresh parsley for garnish


  1. In a large skillet, heat Extra Virgin Picual Olive Oil from Spain and add onion and garlic. Cook 5 minutes until onion starts to become translucent.
  2. Add bell pepper, mushrooms, peas, green beans, and tomatoes and cook another 2 to 3 minutes.
  3. Add paprika, turmeric, rice, vegetable stock, coconut milk, salt and pepper. Stir and cover with a lid or sheet pan. Cook 35-40 minutes, stirring occasionally so the rice doesn’t stick. Once the rice is tender, add lemon juice and parsley and remove from heat. Serve.


  1. I just made it, had everything at home, it’s absolutely delicious. I added saffron too.

  2. This looks delicious! I haven’t seen any vegan versions of this dish, so I’m glad you made one!

  3. This looks incredible! We were just in Spain last fall and were hosted by a lovely Spanish family who made Paella for Sunday dinner and it was delicious! We will have to try this recipe, it looks beautiful.

  4. Made this last night and I’m obsessed! So simple but so much flavor! I think next time I’ll add some potato. Yum!

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