Ingredients

3½ cups vegetable broth

1 large onion, chopped

2 garlic cloves, chopped

1 medium green or red bell pepper, seeded and chopped

1½ cups short-grain brown rice

1 teaspoon saffron

¼ teaspoon crushed red pepper

1 (15-ounce) can artichoke hearts, drained, or 1 (8- ounce) package frozen artichoke hearts

1 cup fresh or frozen green peas

1 (15-ounce) can kidney beans, drained

Sea salt to taste

Freshly ground black pepper to taste

Preparation

  1. Heat ½ cup broth in a heavy skillet over medium-high heat. Add the onion, garlic, bell pepper, and rice and sauté for 5 minutes.

  2. Add remaining 3 cups broth, saffron, and crushed red pepper. Bring to a boil, cover, and cook over low heat for 45 minutes. Add the artichoke hearts, peas, and beans. Cover and cook for an additional 10 minutes, until rice is tender. Season with salt and black pepper.