πΊππππππ πΊππππ π·πππππ
Servings: 0
Ingredients
- 2 cup Washed Rice (short grain rice preferred) Soaked for 30 mins
- 2 or 3 tbsp olive oil
- 2 or 3 Bay Leaves (Fresh)
- 5 cup Vegetable Broth or Chicken Broth
- 1 tsp Saffron Threads
- 1 Onion (medium sized) Diced
- 1 Tomato Diced
- Β½ cup Asparagus (cut)
- 1 cup mushrooms (cut)
- 1 cup Mixed peppers( red/ yellow)
- 1 cup Frozen Petite Peas
- 5 cloves Garlic (diced)
- 1 tsp paprika
- Β½ tsp turmeric
- 2 tbsp Italian hot pepper sauce Trader Joes or can use red chili powder
- Salt & pepper to taste
- Fresh-cut parsley for garnish optional
- 1 can/jar Artichoke
Instructions
- Simmer broth and saffron threads while you prep cutting the vegetables. Once it comes to boil, let it simmer on low.
- In a stainless steel wide mouth pan or paella pan add oil and sautΓ© onions, and after a few minutes add peppers, mushrooms and asparagus
- After a few minutes, add garlic and sautΓ© again
- Add tomatoes, paprika, hot pepper sauce and sautΓ© for a few mins
- Add rice to the veggies (without any water) and lightly mix together for a few minutes for the rice to soak in the flavor
- Slowly add the broth, salt, and pepper. Turn the heat to medium-high and bring to a boil
- Turn the heat down to medium-low - until rice is al dente. (Donβt stir the rice).
- Slowly the broth will boil awayβ¦watch the rice carefully to make sure it doesnβt burn, stick a fork on the edges to see if the broth is all gone.
- Once the rice is done and the broth is boiled away, add the peas to the top of the rice (do not stir).
- Cover and let it sit for like 10 mins
- Sprinkle with fresh-cut parsley, cracked pepper and serve while hot.