Zesty Veggie Paella

Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups chopped onions
• 1 red pepper, chopped
• 2 teaspoons chopped garlic
• 1 cup instant brown rice
• 1 (15 ounce) cans stewed tomatoes
• 1 (15 ounce) cans vegetable broth
• 1 teaspoon crushed red pepper flakes
• 2 cups zucchini, cut in 1-inch cubes
• 1 (6 1/2 ounce) jars artichoke hearts, drained
• 1 cup carrot, chopped
• 1/2 cup frozen peas, thawed
• 1/4 cup fresh parsley, chopped

Directions

1. In a large pot, cook onion, red pepper, and garlic with olive oil over medium high heat; stir occasionally for about 5 minutes until vegetable are softened.
2. Add rice stir to coat with oil and vegetable mixture.
3. Add tomatoes, broth, and red pepper flakes.
4. Bring to a boil.
5. Cover and reduce heat to medium low.
6. Cook for 10 minutes; stirring occasionally.
7. Add zucchini, artichoke hearts, and carrots.
8. Continue to cook, covered, for 15-20 minutes until broth is almost absorbed.
9. Add peas and parsley and cook a few more minutes until heated through.