Brown Rice And Vegetable Paella - cooking recipe

Ingredients

2 Tbsp. olive oil
1 medium onion, chopped
1 can crushed tomatoes
2 garlic cloves, minced
1 c. brown rice
2 c. vegetable bouillon
1 c. tomato juice
1/4 tsp. salt
1 medium red pepper, chopped
pinch of cayenne pepper
1 can artichoke hearts
1 (16 oz.) can chickpeas, rinsed and drained
1 c. fresh peas or broccoli
1/2 c. green olives, chopped
lemon wedges for garnish

Preparation

Preheat the oven to 350\u00b0.
In a large skillet, heat the oil over medium heat.
Add the onion, red pepper and garlic and cook, stirring often, until softened, about 5 minutes.
Add the brown rice and cook, stirring, until the rice turns opaque, about 2 minutes.
Stir in the vegetable bouillon, tomato juice, salt and cayenne and bring to a boil.
Transfer to a 2-quart baking dish. Stir in the artichoke hearts.
Cover tightly and bake until the liquid is absorbed and the rice is tender, about 1 hour.
Stir in the chickpeas, peas or broccoli and olives.
Cover and bake, just until heated through, about 5 minutes.
Garnish the paella with the lemon wedges so each guest can squeeze on lemon juice to taste. Serve immediately.
Makes 4 servings.