Zesty Veggie Paella - cooking recipe

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) can stewed tomatoes
1 (15 ounce) can vegetable broth
1 teaspoon crushed red pepper flakes
2 cups zucchini, cut in 1-inch cubes
1 (6 1/2 ounce) jar artichoke hearts, drained
1 cup carrot, chopped
1/2 cup frozen peas, thawed
1/4 cup fresh parsley, chopped

Preparation

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.
Add rice stir to coat with oil and vegetable mixture.
Add tomatoes, broth, and red pepper flakes.
Bring to a boil.
Cover and reduce heat to medium low.
Cook for 10 minutes; stirring occasionally.
Add zucchini, artichoke hearts, and carrots.
Continue to cook, covered, for 15-20 minutes until broth is almost absorbed.
Add peas and parsley and cook a few more minutes until heated through.