2 T. olive oil 6 cl. Garlic, minced 1 onion, chopped 1 ½ c. white rice 2 18 ½ oz. cans veg stock large pinch saffron ½ green bell pepper, chopped ½ red bell pepper, chopped 2 tomatoes, chopped 12 asparagus spears cut into 2” pieces 4 diced small new potatoes ½ c. frozen peas salt and pepper
In large skillet, heat oil. Add garlic and onion. Saute over high heat until onion is transparent, about 3 min. Add rice, stirfry until rice begins to brown, about 2 min. Add broth, saffron, bell peppers, tomatoes and potatoes, mix well. Bring to simmer. Cover and cook until most of the liquid is absorbed, about 15 min. Place asparagus on top of mixture. Cover and cook until veggies are tender and rice is done, about 5-7 min. Remove from heat. Sprinkle with peas, cover and let sit until peas are hot.