This is an easy dish to make, and the results are splendid. Using quick-cooking rice, you can have a magnificent one-dish meal in about 30 minutes, whether for busy weeknights or a leisurely weekend meal. Adapted from Vegan Express ^[1].

Serves: 6

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 to 3 cloves garlic, minced
• 1 green bell pepper, cut into 2-inch strips
• 1 red bell pepper, cut into 2-inch strips
• 2 cups diced ripe tomatoes
• One 15-ounce can vegetable broth
• 1 teaspoon saffron threads, dissolved in a small amount of hot water (see Note)
• One 6-serving portion quick-cooking brown rice, uncooked
• 1/2 teaspoon dried thyme
• One 14-ounce can artichoke hearts, drained and coarsely chopped
• 1 1/2 cups frozen green peas, thawed
• 1/4 cup chopped fresh parsley
• Salt and freshly ground pepper to taste

Heat the oil in an extra-wide skillet or stir-fry pan. Add the onion and garlic and sauté over medium heat until translucent, about 5 minutes.

Add the green pepper, and half of the red pepper (set aside the rest for garnish), and sauté for 5 minutes, stirring frequently.

Add the tomatoes, vegetable broth, rice, seasonings, and 1 cup water. Bring to a simmer, then cover and simmer gently for 10 minutes.

Stir in the artichoke hearts, peas, and half of the parsley. Check if rice is completely done; Add a small amount of water to cook further if needed, or to add a bit more moisture to the mixture. Season with salt and pepper. Cook just until everything is well heated through, about 3 minutes.

Transfer the rice mixture to a large, shallow serving container, or serve straight from the pan. Garnish with a concentric circle of the reserved red pepper strips, and sprinkle the remaining parsley over the top. Serve at once.

• Here are more of VegKitchen’s Vegan Dinner Recipes ^[2] and more Main Dishes Featuring Grains and/or Beans ^[3].
• For more ways to use brown rice, explore Classic Rice Dishes. ^[4]