Spring-Vegetable Paella

Ingredients

• ½ cup chopped flat-leaf parsley
• ½ pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces
• 1 6 ½- ounces jar marinated artichoke hearts, drained and sliced
• 2 cups drained and rinsed canned cannellini beans (one 19-ounce can)
• 1 cup frozen peas
• 2 cups rice, preferably medium-grain such as arborio
• 1 cup water
• + 8 more ingredients
• • ¼ cup drained sliced jarred pimientos, chopped (one 4-ounce jar)
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1 tomato, peeled and chopped
  • 1 clove garlic, minced
  • 1 ¼ teaspoons salt
  • ¼ teaspoon turmeric
  • 3 cups canned low-sodium chicken broth or homemade stock

1. In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the pimientos, tomato, and garlic and cook, stirring occasionally, for 2 minutes. 2. Stir in the salt, turmeric, and rice. Add the chicken broth,...

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