Spring-Vegetable Paella

Servings: Yield 4 Source:

Ingredients

2 tablespoons olive oil

1 onion, chopped

1/4 cup drained sliced jarred pimientos, chopped (one 4-ounce jar)

1 tomato, peeled and chopped

1 clove garlic, minced

1 1/4 teaspoons salt

1/4 teaspoon turmeric

2 cups rice, preferably medium-grain such as arborio

3 cups canned low-sodium chicken broth or homemade stock

1 cup water

1/2 cup chopped flat-leaf parsley

1/2 pound asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces

1 cup frozen peas

1 6 1/2-ounce jar marinated artichoke hearts, drained and sliced

2 cups drained and rinsed canned cannellini beans (one 19-ounce can)

Directions

In a large frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the pimientos, tomato, and garlic and cook, stirring occasionally, for 2 minutes.

Stir in the salt, turmeric, and rice. Add the chicken broth, water, and parsley and bring to a boil. Continue cooking over moderate heat, stirring frequently, until most of the liquid has been absorbed by the rice, about 7 minutes.

Stir in the asparagus, peas, artichokes, and beans. Reduce the heat and simmer, covered, for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes before serving.