Ingredients

6 cups low-sodium vegetable broth
1/8 teaspoon saffron
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon 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-ounce 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