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 rice 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)

Description

Spring Vegetable Paella, Recipe

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