Becky Luigart-Stayner
5 servings (serving size: about 2 cups)

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.

How to Make It

Step 1

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.

Step 2

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.

Chef's Notes

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Ratings & Reviews

Mogirlintx Review

April 13, 2015
This is very good.  I added more olives (about a cup) and chopped them as recommended by SeaBr33z.  I used regular long grain brown rice so it took longer to cook causing the need for more liquid but I think that helped flavors to meld more.  Plenty of leftovers.  Will definitely share with my vegan family and friends.

daneanp's Review

October 24, 2013
This is good, but with a few adjustments it could be great. We are not vegetarian so I used chicken stock and then added some chopped low fat keilbasa with the tomatoes. I used regular brown rice and increased the cooking time and broth and water accordingly. For some reason I forgot to add the peas; didn't really miss them. Next time I'll add some chopped anaheim chiles and increase the garlic. Very filling and satisfying meal with lots of leftovers!

Twosquared's Review

August 16, 2013

sedutta's Review

April 09, 2013
Thought this was a solid weeknight recipe for veggie nights. Like some of the other reviewers said, it was a little bland and needed more salt. I think next time, I'll add the entire jar of olives and maybe some of the olive juice to salt it up a bit. Great vegetarian meal.

MOwens0361's Review

November 24, 2012

SeaBr33z's Review

April 13, 2010
I found this dish to be quite problems with blandness as others have noted. I think the key to getting a lot of flavor is to finely chop the olives, which are super tasty, so they can be well incorporated through the dish. I also tend to season at each stage of prep which helps. My nutritionist's head would explode, though, if she saw the ratio of rice to vegetables in this dish. When I make this again I'll cut the rice to 1 cup and add even more veggies. Otherwise, a definite keeper and an easy one to pack for work lunch.

fairygodmother3's Review

March 31, 2010
In transition to Vegan/Vegetarain diet, so am trying new things. This has potential and is hearty, but I would definitely make changes. Switch green peppers(too bitter) to red and switch artichokes to beans for more protein. I did use canned mushrooms and would use fresh next time. I liked the use of green olives. A few more of those and it would not need any additional salt. I also recommend heating the stock with the saffron in it to get better distribution before adding it to the rice.

jnjhill's Review

March 21, 2009
This recipe makes five HUGE servings. It definitely needs some additional salt, and was still a little bland.

sarahkaye's Review

January 22, 2009
I cut the amount of rice to 1 1/3 cups dry rice and it still seemed like too much rice to me. I also thought it was a little bland. Used tumeric since Whole Foods had some kind of run on saffron - maybe that would have made a difference. As it was, I thought it was OK, but bland.