Categories: Not Tried

Ingredients

• Don't be intimidated by the number of ingredients in the paella (pi-AY-ya). This is an easy dish to make, and the results are splendid. If saffron isn't available, substitute 1 teaspoon turmeric (but don't dissolve in water).
• 1 1/2 Tbs. olive oil
• 1 medium onion, chopped
• 2 to 3 medium cloves garlic, minced
• 1 medium red bell pepper, cut into 2-inch-long strips
• 1 medium green bell pepper, cut into 2-inch-long strips
• 14.5-oz. can diced tomatoes
• 15-oz. can vegetable broth
• 2 cups uncooked quick-cooking brown rice
• 1 tsp. saffron threads, dissolved in small amount of hot water
• 1/2 tsp. dried thyme
• 14-oz. can artichoke hearts, drained and coarsely chopped
• 1 1/2 cups frozen peas, thawed
• 1/4 cup chopped fresh parsley
• 1 tsp. salt

Directions

1. In large pot, heat oil over medium heat. Add onion and garlic and cook, stirring often, until softened, about 5 minutes.

2. Set aside half the red pepper strips for garnish. Add all remaining pepper strips to onion mixture and cook, stirring often, 5 minutes. Stir in tomatoes (with liquid), broth, rice, saffron mixture, thyme and 1 cup water. Bring to a boil. Reduce heat to low, cover and simmer 10 minutes.

3. Stir in artichoke hearts, peas, half the parsley and salt. Season with freshly ground pepper to taste and add a little water to moisten if needed. Cook, stirring, just until heated through, about 5 minutes.

4. Transfer paella to large, shallow serving dish and garnish with circle of reserved red pepper strips. Sprinkle with remaining parsley and serve hot.

5. PER SERVING:

6. 372 Calories

7. 10 Protein

8. 6g Total Fat (1G Saturated Fat)

9. 67g Carbohydrates

10. 0mg Cholesterol

11. 611mg Sodium

12. 6g Fiber

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