Sample Recipe: Yaya's Vegetable Paella Serves: 5 Serving size: 1/2 cup Herminia Fernández Blanco, Yaya, was born in Spain and has spent most of her adult life in Uruguay. Yaya considers paella her specialty and the ideal dish for outdoor cooking. The special "paellera," a skillet-like dish designed for cooking paella, can help you make a fluffy, flavorful paella. Most paellas con-tain seafood or chicken, but this vegetarian variation caught my attention. Ingredients: 1 Tbsp olive oil 1 medium red bell pepper, cut in 4 pieces 1/2 cup fresh green beans, cut in 1/2-inch pieces (or use frozen) 1 medium tomato, peeled and diced 1/2 cup brown rice 6 garlic cloves, crushed 1/4 cup onion, chopped fine 1/2 tsp chopped fresh parsley 1/4 tsp ground annatto (Bijol) 1/4 tsp salt 1-1/4 cups water or vegetable broth, low sodium 1/3 cup canned lima beans, drained and rinsed 1/2 cup drained and chopped canned artichoke hearts Directions: Heat oil in medium frying pan over medium heat. Sauté pepper and green beans for 2 minutes. Add remaining ingredients except lima beansand artichoke hearts and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add lima beans and artichokes, stir, cover, and cook 5 more minutes. Choices/Exchanges 1 Starch, 1 Nonstarchy Vegetable, 1/2 Fat Basic Nutritional Values: Calories 140; Calories from Fat 30; Total Fat 3.5 g; Saturated Fat 0.6 g; Trans Fat 0.0 g; Cholesterol 0 mg; Sodium 210 mg; Potassium 310 mg; Total Carbohydrate 24 g; Dietary Fiber 4 g; Sugars 3 g; Added Sugars 0 g; Protein 4 g; Phosphorus 105 mg Excerpted from Cooking for Latinos with Diabetes (Cocinando para Latinos con Diabetes), 3rd Edition by Olga V. Fusté All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.