Vegetable and Brown Rice Paella

Makes 6 servings

Amy

ingredients

6 cups low-sodium vegetable broth
1/8tsp. saffron
1tsp. paprika
1/4 tsp. cayenne pepper
1/2 tsp.salt
1 tbsp. olive oil
1 medium onion, diced
1 red bell pepper, sliced
2 cloves garlic, minced
3 medium tomatoes or 4 large plum tomatoes, diced (or one 14 oz. can low-sodium diced tomatoes)
1 1/2 cups short-grain brown rice
1 small bunch thin asparagus, cut into 2 inch lengths
6 canned artichoke hearts, halved
1 cup frozen peas

1
Preheat oven to 400 degrees. In a saucepan, bring broth to a simmer and stir in saffron, paprika, cayenne, and salt. Remove from heat;set aside.
2
Heat oil in a large ovenproof skillet on medium-high heat. Add onion, bell pepper, and garlic. Cook for 5 minutes, stirring often.
3
Add tomatoes and rice;stir to combine. Pour in reserved broth and bring to a boil. Cover, place in the oven, and bake for 30 minutes.
4
Remove skillet from oven, uncover, and place asparagus and artichokes on top, pushing vegetables into the rice. Scatter peas over the top. Cover and return to oven for 10 minutes.
5
Uncover and cook for 5 minutes more , or until all broth is absorbed. Let stand for 5 minutes before serving.