Quick Vegetarian Paella

17 ingredients
5 steps

Ingredients

  • 2 tablespoons extravirgin olive oil
  • 2 cups chopped onion
  • 2 cups (1-inch) chopped green bell pepper
  • 1 cup sliced cremini mushrooms
  • 2 garlic cloves, minced
  • 3 cups uncooked quick-cooking brown rice
  • 2 cups fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)
  • 1 cup water
  • 1 teaspoon saffron threads, crushed, or ground turmeric
  • 1/2 teaspoon dried thyme
  • 2 cups chopped tomato
  • 1 cup frozen green peas
  • 1/2 cup pimiento-stuffed olives, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/4 teaspoon freshly ground black pepper
  • 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
  • Chopped fresh flat-leaf parsley (optional)

Directions

  1. 1
    Heat olive oil in a stockpot over medium-high heat. Add onion, bell pepper, mushrooms, and garlic; saute 5 minutes. Stir in rice and next 4 ingredients (through thyme); bring to a boil. Cover, reduce heat, and simmer 10 minutes.
  2. 2
    Stir in tomato, green peas, olives, 2 tablespoons parsley, black pepper, and artichoke hearts. Cook 3 minutes or until rice is tender and mixture is thoroughly heated. Garnish with additional chopped fresh parsley, if desired.
  3. 3
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  4. 4
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  5. 5
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