Vegetable Paella With Artichokes & Yellow Rice

From Renny Darling's "The Moderation Diet" cookbook. I think I might add some additional veggies such as green peas. Sounds filling, but not heavy.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1 (10 ounce) box frozen artichoke hearts, cooked tender in 2 cups water and 2 tbsp. lemon juice, drained and quartered
• 2  cups chicken broth
• 1  cup rice
• 2  medium tomatoes, peeled, seeded, and chopped
• 2  roasted red peppers, cut into strips
• 1⁄3 cup green onion, chopped
• 1  garlic clove, minced
• 2  teaspoons  oil
• 2  tablespoons lemon juice (use in cooking artichoke hearts)
• 1  teaspoon turmeric (or a little more to taste)
• 1⁄4 teaspoon cumin, ground
•  black pepper
• 4  teaspoons parmesan cheese, grated
• 2  tablespoons parsley, minced

Directions

1. In a dutch oven casserole, stir together all ingredients, excluding parmesan and parsley. Cover pan and simmer mixture for 30 minutes, or until rice is tender and liquid is absorbed. Fluff rice with a fork and serve, sprinkled with grated cheese and parsley. If adding peas, add at the end of the cooking time, cover and let rest until peas are warmed.