Weeknight Veggie Paella

Serves 4-6

Ingredients

• 1 1/2 cups uncooked arborio rice, I prefer Lundberg Farms brand
• 14.5 oz can of fire roasted diced tomatoes with juices
• 3 1/4 cups chicken stock or broth, not low sodium- the extra salt is needed for flavor in this veggie rich dish
• 1 cup frozen artichoke hearts, thawed (let sit out for 30-60 min before cooking)
• 1 cup frozen peas
• 1/2 cup frozen lima beans
• 1/2 yellow bell pepper, julianned
• 1/2 red pepper, julianned
• 1 large yellow onion, chopped
• 3 garlic cloves, crushed
• 3/4 tsp kosher salt
• 1/4 tsp tumeric 
• 1/2 heaping tsp saffron threads that has sat in 3 Tbsp of warm water for 10 minutes
• 1 Tbsp olive oil

Directions

1. In a large 12-15 inch sauté pan heat oil over medium heat until sizzling, but not smoking
2. Add onions and bell peppers and sauté until softened, approx. 5-7 minutes
3. Add garlic and cook until fragrant, approx 1-2 minutes
4. Add in fire roasted tomatoes, tumeric & rice and mix well until rice is full coated in tomato mixture
5. Add saffron threads with the liquid, salt and chicken stock
6. Bring to a boil
7. Lower heat and cover with lid
8. Simmer on medium-low heat for 20 minutes
9. Sprinkle lima beans and artichokes on top and re-cover with lid, cook another 5 minutes
10. Add peas and cook another 3-5 minutes or until little to no liquid is left in pan, rice is fully cooked and veggies have warmed through
11. Uncover, fluff with fork and serve warm