1green bell pepper, diced(seeds and stem removed and discarded)
1yellow bell pepper, sliced into strips and then cut in half(seeds and stem removed and discarded)
1canartichoke hearts, drained and rinsed and coarsely chopped (14oz)
1cupfrozen peas(135g)
¼cupparsley, chopped(5g)
1tablespoonvegan Worcestershire sauce
Instructions
Heat a large stock pot over medium heat for about 2 minutes. Add 1/4 cup of the broth (60ml) and the onion and garlic. Cook for about 4 minutes, until all of the broth is absorbed and the onions and garlic are nice and cooked.
Add the rice, paprika, turmeric, salt, black pepper, cayenne and stir. Add the mushrooms and canned tomatoes and stir again. Add the remaining broth (2 1/4 cups / 530ml) and bring to a boil. Reduce the heat to very low, cover the pot with a lid, and gently simmer for about 30 minutes.
Add the green and yellow peppers, place the lid back on the pot and cook for another 5 - 10 minutes, until the rice is fully cooked and most of the liquid is absorbed.
Turn off the heat, add the artichoke hearts, peas, parsley and Worcestershire sauce and stir. Cover the pot and let rest for 5 minutes.