Quick Vegetarian Paella

Ingredients

• ½ teaspoon dried thyme
• 2 cups chopped tomato
• 1 cup frozen green peas
• 2 cups (1-inch) chopped green bell pepper
• 1 teaspoon saffron threads, crushed, or ground turmeric
• Chopped fresh flat-leaf parsley (optional)
• 2 tablespoons extravirgin olive oil
• + 10 more ingredients
• • ½ cup pimiento-stuffed olives, chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ¼ teaspoon freshly ground black pepper
  • 2 cups fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)
  • 3 cups uncooked quick-cooking brown rice
  • 2 cups chopped onion
  • 1 cup water
  • 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
  • 2 garlic cloves, minced
  • 1 cup sliced cremini mushrooms

Heat olive oil in a stockpot over medium-high heat. Add onion, bell pepper, mushrooms, and garlic; sauté 5 minutes. Stir in rice and next 4 ingredients (through thyme); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in tomato, green peas, olives, 2 tablespoons parsley, black pep...

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