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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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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 extra special flavor. 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. Heat olive oil in a stockpot over medium-high heat. Add onion, bell pepper, mushrooms, and garlic; sauté 5 minutes. Stir in rice and next 4 ingredients (through thyme); bring to a boil. Cover, reduce heat, and simmer 10 minutes.
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.
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