Catalan Rice With Mussels

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 red bell peppers, diced
• 2 jalapeno peppers, seeded and diced
• 1 tablespoon chopped garlic
• 1 1/4 cups long-grain rice
• 1 tablespoon smoked paprika
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 1/2 cups chicken broth
• 1 (14-ounce) can quartered artichoke hearts, drained and rinsed
• 1 large tomato, diced
• 1/4 cup chopped fresh flat-leaf parsley
• 1 1/2 pounds mussels, scrubbed and debearded

1. Preheat oven to 400u0b0. Heat olive oil in a large saucepan over medium heat. Add onion and next 3 ingredients and cook, stirring often, 5 to 7 minutes or until tender. Stir in rice and next 3 ingredients. Stir in broth.
2. Pour mixture into a lightly greased 13- x 9-inch baking dish. Cover and bake 35 to 40 minutes or until most of the liquid is absorbed.
3. Remove from oven. Stir in artichokes, tomato, and parsley. Scatter mussels over top and bake, uncovered, 10 to 12 minutes or until mussels open. (Discard any that do not.)

olive oil, onion, red bell peppers, peppers, garlic, longgrain rice, paprika, kosher salt, freshly ground black pepper, chicken broth, quartered artichoke hearts, tomato, parsley, mussels

Taken from www.myrecipes.com/recipe/catalan-rice-mussels (may not work)