Vegetable Paella - cooking recipe

Ingredients

2 tablespoons olive oil
1 cup chopped onion
1 cup chopped red pepper
2 teaspoons finely chopped fresh garlic
1 cup uncooked long grain rice
1 (14 1/2 ounce) can stewed tomatoes
1 (14 1/2 ounce) can vegetable broth
1 cup finely chopped carrot
1 teaspoon paprika
1 (6 1/2 ounce) jar marinated artichoke hearts, drained
1 cup eggplant (1 inch cubes)
1 cup zucchini (1 inch cubes)
1/2 cup frozen peas, thawed
1/4 cup chopped fresh parsley

Preparation

In Dutch oven combine oil, onion, red pepper and garlic.
Cook over medium high heat, stirring occasionally, until onion and pepper are softened (5 minutes).
Add rice.
Continue cooking 1 minute, stirring constantly, to coat with oil.
Add tomatoes, broth, carrots and paprika.
Bring to a boil.
Cover; reduce heat to medium low.
Cook 10 minutes, stirring once.
Add artichoke hearts, eggplant and zucchini.
Continue cooking, stirring once, until broth is almost absorbed (10 to 12 minutes).
Add peas and parsley.
Continue cooking until heated through (3 to 4 minutes).
Serve!