Mediterranean Paella (Vegetarian)

• 2 tablespoons hot water
• 3 -4 Spanish saffron threads
• 2 cups rice (uncooked)
• 1/4 cup extra virgin olive oil
• 4 cups vegetable broth
• 1 cup green beans
• 1 cup black olives (whole)
• 1 red bell pepper, chopped
• 1/2 - 1 teaspoon white pepper
• 1/2 - 1 teaspoon cayenne pepper
• 1 cup roma tomato, chopped

1. Place saffron threads in 2 tablespoons of hot water. Stir around and then set it aside.
2. In a large pan or dutch oven, saute the uncooked rice in the olive oil for about 2 minutes, stirring constantly.
3. Add vegetable broth, green beans, black olives, bell pepper, saffron mixture, white pepper, cayenne, and tomato.
4. Cook, covered, for 30 minutes, or until the water is evaporated, stirring occasionally to keep it from sticking to the bottom of the pot.

water, rice, extra virgin olive oil, vegetable broth, green beans, black olives, red bell pepper, white pepper, cayenne pepper, roma tomato

Taken from www.food.com/recipe/mediterranean-paella-vegetarian-157113 (may not work)