This is a twist on a Spanish-favorite. Use seitan, tofu, or tempeh to add a protein element. I substituted turmeric for the traditional saffron to cut costs.
Ingredients
- boiling water: 2 cups
- white rice: 1 cup
- olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- garlic: 3 clove (minced)
- green bell pepper: 1 piece (sliced)
- red bell pepper: 1 piece (sliced)
- tomato: 1 piece (diced)
- vegetable broth: 2 cups
- paprika: 1 Tbsp
- salt: 1 tsp
- ground turmeric: 1 tsp
- peas: 1 cup
- and quartered canned artichoke hearts: 1 cup (drained)
Metric Conversion
Stages of cooking
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Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain.
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Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is transparent, about 5 minutes. Add green bell pepper, red bell pepper, and tomato; cook and stir until peppers are slightly tender, about 3 minutes.
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Mix rice and vegetable broth into onion-pepper mixture; bring to a boil. Reduce heat to low and simmer. Add paprika, salt, and turmeric; cover skillet and simmer until rice is tender, about 20 minutes. Stir peas and artichoke hearts into rice mixture and cook until heated through, about 1 minute more.
