Vegan Spanish Paella
1 cup white rice
2 cups boiling water
1 tbs olive oil
1 onion, chopped
3 cloves garlic, minced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 tomato, diced
2 cups vegetable broth
1 tsp salt
1 tbs paprika
1 tsp turmeric
1 cup peas
1 cup artichoke hearts, drained and quartered
In a medium sized saucepan, bring the two cups of water to a rolling boil. Add the rice, give it a quick stir, then cover and turn off the heat. Allow the rice to stand for twenty min, then carefully drain the excess water. It will still be hot.
While the rice is soaking in the hot water, heat the olive oil in the largest frying pan available over medium heat and sauté the onion and garlic until the onion is transparent, about four or five min.
Add the red and green bell peppers and the tomato and continue to cook, stirring occasionally, over medium heat for another three min.
Next, add the soaked rice and the vegetable broth. Bring to a boil, then reduce the heat to a simmer. Add the salt, paprika and turmeric. Cover and allow to simmer until the rice is tender, about 20 min.
Add the peas and artichoke hearts and cook about one min longer. Serves 4-6
