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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)

Description

This Spanish Classic Is Simple To Prepare And Easily Doubled To Serve A Crowd. Artichokes, Bell Peppers, Mushrooms And Olives Cooked With Nutty Brown Rice Make This A Hearty One-dish Meal. The Blend Of Exotic Spices Including Saffron And Tumeric Give An E

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