Practically every ingredient is from your pantry. No chopping is involved except for the peppers but you can use jarred ones. My husband ate this with gusto and did not miss the meat. 

I used cooked rice which I conveniently prepared in a rice cooker. I prefer to prepare the vegetables first for them to be well seasoned and their sauce concentrated. I then add the cooked rice. The salsa gives the mixture more oomph than the usual tomato sauce. 

Easy Skillet Paella 

• 1-15 oz can chickpeas or any beans, drained and rinsed
• 1-15 oz can diced tomatoes, drained
• 1-15 oz can corn, drained
• 1- 6 oz can black olives, drained
• 1 green pepper, cubed or 2 pieces roasted pepper from a jar
• 1 tbsp tomato paste
• 1 tbsp dry onion flakes
• 1 tbsp dry garlic flakes
• 2 tbsp soy sauce 
• 1/8 tsp red pepper flakes
• 1 tbsp sugar
• 1 tsp cumin
• 1 tsp smoked paprika 
• 1 tbsp balsamic vinegar
• salt and pepper to taste
• 1 tsp dry oregano (optional)
• 4 cups cooked rice
• 1 cup salsa

Combine all ingredients in a skillet and cook till most of the liquid evaporates and the sauce thickens.  

In the skillet add cooked rice then add the salsa. Mix well.