Jessica'S Paella

• 2 tbs Extra Virgin Olive Oil
• 2 cps Chopped Onion
• 2 cps Chopped Green Bell Pepper
• 1 cp Sliced Mushrooms
• 2 Garlic Cloves Minced
• 3 cps Quick Cooking Brown Rice
• 2 cps Vegetable Broth
• 1 cp Water
• 1 tsp Saffron Threads Crushed or Ground Turmeric
• 1/2 tsp Dried Thyme
• 2 cps Chopped Tomato
• 1 cp Frozen Peas
• 1/2 cp Pimiento Stuffed Olives Chopped
• 2 tbs Chopped Fresh Flat Leaf Parsley
• 1/4 tsp Freshly Ground Black Pepper
• 1 14oz Can Artichoke Hearts Drained and Coarsely Chopped
• Chopped Fresh Flat Leaf Parsley (Optional)

1. Heat olive oil in a stockpot over medium-high heat. Add onion, bell pepper, mushrooms and garlic; saute 5 minutes. Stir in rice and next 4 ingredients (through thyme); bring to a boil. Cover, reduce heat and simmer 10 minutes. Stir in tomato, green peas, olives, 2 tbs parsley, black pepper and artichoke hearts. Cook 3 minutes or until rice is tender and mixture is thoroughly heated. Garnish with additional parsley, if desired.

olive oil, onion, green bell pepper, mushrooms, garlic, cooking brown rice, vegetable broth, water, saffron, thyme, tomato, pimiento, parsley, ground black pepper, parsley

Taken from www.epicurious.com/recipes/member/views/jessicas-paella-51928001 (may not work)