215-ounce cansno-salt-added diced tomatoes in juice
1bunchasparaguschopped into 2-inch pieces
1cupfresh or frozen peas
2cupscooked brown rice
1-2cupslow-sodium vegetable brothenough to cover rice
8-12 saffron threads
1/2 teaspoonSpanish paprika
1 teaspoonblack pepper
1teaspoon red pepper flakes(optional)
Gently spray nonstick cooking spray onto heated nonstick pan over medium heat on stove top. Add onion, peppers, carrots and garlic and cook just until lightly browned, about 3-5 min.
Add artichoke hearts and tomatoes. Continue to cook on medium heat until tomatoes begin to brown.
Stir in brown rice, yellow squash, peas and asparagus. Add just enough vegetable broth to cover the rice. Lower heat to medium-low, add saffron, paprika, bay leaves, pepper and crushed red pepper. Let simmer about 30 min.
Stir in freshly chopped parsley just before you are ready to serve. Enjoy!