Vegetarian Paella
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Yields 6 Servings
Ingredients
| 1 | tablespoon olive oil |
| 1 | medium onion, chopped |
| 1 | serrano pepper,* finely chopped |
| 1 | red bell pepper, diced |
| 1 | green bell pepper, diced |
| 3 | cloves garlic, minced |
| 1/2 | teaspoon saffron threads, crushed |
| 1/2 | teaspoon paprika |
| 1 | cup uncooked long-grain white rice |
| 3 | cups water |
| 1 | can (15 ounces) chickpeas (garbanzo beans), rinsed and drained |
| 1 | can (14 ounces) artichoke hearts in water, drained and cut into halves |
| 1 | cup frozen green peas |
| 1-1/2 | teaspoons grated lemon peel |
| Fresh bay leaves (optional) | |
| Lemon slices (optional) |
Instructions
- Preheat oven to 375°F. Heat oil in heavy ovenproof skillet over medium-high heat. Add onion, serrano pepper and bell peppers; cook and stir about 7 minutes.
- Add garlic, saffron and paprika; cook 3 minutes. Add rice; cook and stir 1 minute. Add water, chickpeas, artichoke hearts, green peas and lemon peel; mix well.
- Cover; bake 25 minutes or until rice is tender. Garnish with fresh bay leaves and lemon slices.