Vegetarian Paella

1. 1

   In large pot, heat oil over medium heat.

2. 2

   Add onion and garlic and cook, stirring often, until softened, about 5 minutes.

3. 3

   Set aside half the red pepper strips for garnish.

4. 4

   Add all remaining pepper strips to onion mixture and cook, stirring often, 5 minutes.

5. 5

   Stir in tomatoes (with liquid), broth, rice, saffron mixture, thyme and 1 cup water.

6. 6

   Bring to a boil.

7. 7

   Reduce heat to low, cover and simmer 10 minutes.

8. 8

   Stir in artichoke hearts, peas, half the parsley and salt.

9. 9

   Season with freshly ground pepper to taste and add a little water to moisten if needed.

10. 10

    Cook, stirring, just until heated through, about 5 minutes.

11. 11

    Transfer paella to large, shallow serving dish and garnish with circle of reserved red pepper strips.

12. 12

    Sprinkle with remaining parsley and serve hot.

* Per serving · 4 servings · Values may vary.