Garden Paella

• 1 large onion, chopped
• 2 tablespoons olive oil
• 1-1/2 cups uncooked long grain rice
• 3 garlic cloves, minced
• 2-1/2 cups vegetable broth
• 1-1/2 cups sliced carrots
• 1-1/2 cups frozen cut green beans, thawed
• 1 medium sweet red pepper, julienned
• 1 medium zucchini, quartered lengthwise and cut into 1/2-inch slices
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon paprika
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
• 2 plum tomatoes, seeded and chopped
• 1 cup frozen peas, thawed
• 1 cup frozen corn, thawed

1. In a
2. , saute onion in oil for 2 minutes. Add rice and garlic; saute 1 minute longer. Add the next nine ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until liquid is absorbed and rice is tender.
3. Stir in the artichoke hearts, tomatoes, peas and corn; heat through.

onion, olive oil, long grain rice, garlic, vegetable broth, carrots, green beans, sweet red pepper, zucchini, salt, thyme, ground turmeric, paprika, water, tomatoes, frozen peas, frozen corn

Taken from www.tasteofhome.com/recipes/garden-paella/ (may not work)