Quick Vegetarian Paella

• 2 tablespoons extravirgin olive oil
• 2 cups chopped onion
• 2 cups (1-inch) chopped green bell pepper
• 1 cup sliced cremini mushrooms
• 2 garlic cloves, minced
• 3 cups uncooked quick-cooking brown rice
• 2 cups fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)
• 1 cup water
• 1 teaspoon saffron threads, crushed, or ground turmeric
• 1/2 teaspoon dried thyme
• 2 cups chopped tomato
• 1 cup frozen green peas
• 1/2 cup pimiento-stuffed olives, chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/4 teaspoon freshly ground black pepper
• 1 (14-ounce) 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.
2. Stir in tomato, green peas, olives, 2 tablespoons parsley, black pepper, and artichoke hearts. Cook 3 minutes or until rice is tender and mixture is thoroughly heated. Garnish with additional chopped fresh parsley, if desired.
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extravirgin olive oil, onion, green bell pepper, cremini mushrooms, garlic, brown rice, vegetable broth, water, saffron threads, thyme, tomato, frozen green peas, pimiento, flatleaf, freshly ground black pepper, hearts, flatleaf parsley

Taken from www.myrecipes.com/recipe/quick-vegetarian-paella (may not work)