Garden Paella Recipe

  • 1 large onion, chopped
  • 2 tablespoons olive or canola oil
  • 1 1/2 cups uncooked long grain rice
  • 3 garlic cloves, minced
  • 2 1/2 cups vegetable broth
  • 1 1/2 cups sliced carrots
  • 1 1/2 cups frozen cut green beans, thawed
  • 1 medium sweet red pepper, julienned
  • 1 medium zucchini, quartered lengthwise and cut into 1/2 inch slices
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon paprika
  • 1 (14 ounce) can water-packed artichoke hearts, drained and quartered
  • 2 plum tomatoes, seeded and chopped
  • 1 cup frozen peas, thawed
  • 1 cup frozen corn, thawed
  1. In a large nonstick skillet, saute onion in oil for 2 minutes. Add rice and garlic; saute 1 minute longer. Add the next nine ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until liquid is absorbed and rice is tender. Stir in the artichoke hearts, tomatoes, peas and corn; heat through.