Mediterranean Paella (Vegetarian)

Makes a colorful and tasty side dish or light main dish. It has passed the "husband test" and has also been popular at potlucks. This came from a cooking show I used to watch back in the early 1990's.

• Ready In: 42 mins
• Serves: 4-6

Ingredients

• 2  tablespoons hot water
• 3 -4  Spanish saffron threads
• 2  cups rice (uncooked)
• 1⁄4 cup extra virgin olive oil
• 4  cups vegetable broth
• 1  cup green beans
• 1  cup black olives (whole)
• 1  red bell pepper, chopped
• 1⁄2-1  teaspoon white pepper
• 1⁄2-1  teaspoon cayenne pepper
• 1  cup roma tomato, chopped

Directions

1. Place saffron threads in 2 tablespoons of hot water. Stir around and then set it aside.
2. In a large pan or dutch oven, sauté the uncooked rice in the olive oil for about 2 minutes, stirring constantly.
3. Add vegetable broth, green beans, black olives, bell pepper, saffron mixture, white pepper, cayenne, and tomato.
4. Cook, covered, for 30 minutes, or until the water is evaporated, stirring occasionally to keep it from sticking to the bottom of the pot.