Ingredients
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2 cups boiling water
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1 cup white rice
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1 tablespoon olive oil
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1 onion, chopped
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3 cloves garlic, minced
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1 green bell pepper, sliced
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1 red bell pepper, sliced
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1 tomato, diced
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2 cups vegetable broth
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1 tablespoon paprika
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1 teaspoon salt
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1 teaspoon ground turmeric
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1 cup peas
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1 cup drained and quartered canned artichoke hearts
Directions
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Mix boiling water and rice together in a bowl; let stand for 20 minutes. Drain.
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Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is transparent, about 5 minutes. Add green bell pepper, red bell pepper, and tomato; cook and stir until peppers are slightly tender, about 3 minutes.
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Mix rice and vegetable broth into onion-pepper mixture; bring to a boil. Reduce heat to low and simmer. Add paprika, salt, and turmeric; cover skillet and simmer until rice is tender, about 20 minutes. Stir peas and artichoke hearts into rice mixture and cook until heated through, about 1 minute more.
Nutrition Facts (per serving)
| 308 | Calories |
| 5g | Fat |
| 59g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 308 | |
| % Daily Value * | |
| Total Fat 5g | 6% |
| Saturated Fat 1g | 4% |
| Sodium 1103mg | 48% |
| Total Carbohydrate 59g | 21% |
| Dietary Fiber 7g | 24% |
| Total Sugars 8g | |
| Protein 8g | 16% |
| Vitamin C 79mg | 87% |
| Calcium 50mg | 4% |
| Iron 4mg | 21% |
| Potassium 423mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
