This Spanish classic is simple to prepare and easily doubled to serve a crowd. Artichokes, bell peppers, mushrooms and olives cooked with nutty brown rice make this a hearty one-dish meal. The blend of exotic spices including saffron and tumeric give an extra special flavor.
1 teaspoon saffron threads, crushed, or ground turmeric
1/2 teaspoon dried thyme
2 cups chopped tomato
1 cup frozen green peas
1/2 cup pimiento-stuffed olives, chopped
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
Chopped fresh flat-leaf parsley (optional)
How to Make It
Heat olive oil in a stockpot over medium-high heat. Add onion, bell pepper, mushrooms, and garlic; sauté 5 minutes. Stir in rice and next 4 ingredients (through thyme); bring to a boil. Cover, reduce heat, and simmer 10 minutes.
Stir in tomato, green peas, olives, 2 tablespoons parsley, black pepper, and artichoke hearts. Cook 3 minutes or until rice is tender and mixture is thoroughly heated. Garnish with additional chopped fresh parsley, if desired.
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