1. Heat olive oil in a stockpot over medium-high heat. 2. Add onion, bell pepper, mushrooms, and garlic; saute for 5 minutes. 3. Stir in rice, broth, water, saffron and thyme; bring to a boil. 4. Cover, reduce heat, and simmer for 10 minutes. 5. Stir in tomato, peas, olives, parsley, pepper and artichoke hearts. 6. Cook for 3 minutes or until rice is tender and mixture is heated through. ---------------------------------------------------------------------------
Nutrition
Ingredients
