Total Time
Prep 20 mins
Cook 40 mins

A lovely vegetarian version of a classic Spanish dish

Ingredients Nutrition


  1. In small cup, mix saffron threads with 1 tablespoons water and set aside.
  2. In large skillet or wide-bottom stockpot, heat olive oil.
  3. Add onion, garlic, and red and green bell peppers.
  4. Sauté 2 minutes.
  5. Stir in rice and sauté another minute or until rice grains are well coated in oil.
  6. Add water and bring to boil over high heat, then immediately reduce heat to medium.
  7. Stir in saffron-and-water mixture, tomato paste, salt, paprika, black pepper, and oregano, followed by peas, beans, asparagus tips, and tomato.
  8. Cover and cook over medium heat 15 minutes.
  9. Stir in artichoke hearts and set heat to low-medium.
  10. Cover and cook another 15 minutes or until rice grains are fluffy.
Most Helpful

I chose this recipe for ZWT3- the freezer pleasers! Great recipe, it has great flavor, a wonderful mix of vegetables and spices. I chose to leave out the aspargus tips (i am not fan of this vegetable) what I liked about this recipe is that it is versatile, you can leave out or add vegetables that please your palette. Oh yeah, it freezes very well too! Thanks Miss Erin!

tornadoes three June 01, 2007