Spring-Vegetable Paella

Name: Spring-Vegetable Paella
Ingredients: 2 tablespoons olive oil; 1 onion, chopped; 1/4 cup drained sliced jarred pimientos, chopped (one 4-ounce jar); 1 tomato, peeled and chopped; 1 clove garlic, minced; 1 1/4 teaspoons salt; 1/4 teaspoon turmeric; 2 cups rice, preferably medium-grain such as arborio; 3 cups canned low-sodium chicken broth or homemade stock; 1 cup water; 1/2 cup chopped flat-leaf parsley; 1/2 pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces; 1 cup frozen peas; 1 6 1/2-ounce jar marinated artichoke hearts, drained and sliced; 2 cups drained and rinsed canned cannellini beans (one 19-ounce can)

15 ingredients

9 steps

Ingredients

2 tablespoons olive oil
1 onion, chopped
1/4 cup drained sliced jarred pimientos, chopped (one 4-ounce jar)
1 tomato, peeled and chopped
1 clove garlic, minced
1 1/4 teaspoons salt
1/4 teaspoon turmeric
2 cups rice, preferably medium-grain such as arborio
3 cups canned low-sodium chicken broth or homemade stock
1 cup water
1/2 cup chopped flat-leaf parsley
1/2 pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces
1 cup frozen peas
1 6 1/2-ounce jar marinated artichoke hearts, drained and sliced
2 cups drained and rinsed canned cannellini beans (one 19-ounce can)

Directions

1

In a large frying pan, heat the oil over moderately low heat.
2

Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
3

Add the pimientos, tomato, and garlic and cook, stirring occasionally, for 2 minutes.
4

Stir in the salt, turmeric, and rice.
5

Add the chicken broth, water, and parsley and bring to a boil.
6

Continue cooking over moderate heat, stirring frequently, until most of the liquid has been absorbed by the rice, about 7 minutes.
7

Stir in the asparagus, peas, artichokes, and beans.
8

Reduce the heat and simmer, covered, for 15 minutes.
9

Remove from the heat and let stand, covered, for 10 minutes before serving.