Quick Vegetarian Paella
from: dice

This is from Cooking light. "Complete the menu with steamed green beans, and packaged mixed baby greens tossed with bottled orange sections and toasted almonds.

SERVES 5

• 2 tablespoons olive oil
• 2 cups onions, chopped
• 2 cups green bell peppers, cut into 1 inch pieces
• 1 cup sliced mushrooms
• 2 garlic cloves, minced
• 3 cups quick-cooking brown rice, uncooked
• 2 cups vegetable broth
• 1 cup water
• 1 teaspoon saffron thread or ground turmeric
• 1/2 teaspoon dried thyme
• 2 cups tomatoes, chopped
• 1 cup peas
• 1/2 cup pimento stuffed olive, chopped
• 2 tablespoons fresh parsley, chopped
• 1/4 teaspoon black pepper
• 1 (14 ounce) can artichoke hearts, drained and chopped

Heat olive oil in a stockpot over medium-high heat.

Add onion, bell pepper, mushrooms, and garlic; saute for 5 minutes.

Stir in rice, broth, water, saffron and thyme; bring to a boil.

Cover, reduce heat, and simmer for 10 minutes.

Stir in tomato, peas, olives, parsley, pepper and artichoke hearts.

Cook for 3 minutes or until rice is tender and mixture is heated through.