Quick Farmer's Paella

2 cups vegetable broth
1/4 tsp saffron threads
3 tbsp olive oil
1 medium onion
2 cloves garlic
1 14.5 oz can tomatoes, chopped, juices included
1/8 tsp crushed red pepper
salt and pepper to taste
1 cup arborio rice
1 10 oz package frozen baby lima beans, thawed
1 8 oz package frozen artichoke hearts, thawed
4 oz carrots, sliced
1 cup frozen peas, thawed

If you don't want this to be a vegan dish, add:
1 boneless, skinless chicken breast, cut into pieces
1.5 cups frozen salad shrimp

chicken and shrimp are included in the recipe for nutrition information.

In a small sauce pan, combine the broth and saffron; bring to a simmer over medium-high heat. Remove from heat, cover, and set aside.

In a large deep-sided nonstick skillet with a lid, heat the oil over medium heat. Add the chopped onion and garlic and cook, stirring, for 2 minutes. Add the belle pepper and cook, stirring, for 3 minutes.Add the tomatoes and their juice, red pepper flakes, salt, pepper; stir well to combine. Bring to a brisk simmer over medium-high heat Reduce the heat and simmer, uncovered, for 3 minutes.

Add the rice and stir well to combine. Add the lima beans, artichokes, and reserved broth; bring to a brisk simmer over medium-high heat. Reduce the heat, cover, and simmer gently for 10 minutes. Add the carrots; cover and simmer gently for 10 more minutes. Add the peas; simmer, covered until the rice is tender and the mixture is creamy, not runny, 5 to 10 minutes, stirring occasionally.

Number of Servings: 6

Recipe submitted by SparkPeople user GRETJE.