Ingredients:
2 tablespoons olive oil
1 cup chopped onions
1 cup chopped red peppers
2 teaspoons finely chopped fresh garlic
1 cup uncooked long grain rice
1 (14 1/2 ounce) cans stewed tomatoes
1 (14 1/2 ounce) cans vegetable broth
1 cup finely chopped carrots
1 teaspoon paprika
1 (6 1/2 ounce) jars marinated artichoke hearts, drained
1 cup eggplants ( 1 inch cubes)
1 cup zucchini ( 1 inch cubes)
1/2 cup frozen peas, thawed
1/4 cup chopped fresh parsley
Directions:
In Dutch oven combine oil, onion, red pepper and garlic.
Cook over medium high heat, stirring occasionally, until onion and pepper are softened (5 minutes).
Add rice.
Continue cooking 1 minute, stirring constantly, to coat with oil.
Add tomatoes, broth, carrots and paprika.
Bring to a boil.
Cover; reduce heat to medium low.
Cook 10 minutes, stirring once.
Add artichoke hearts, eggplant and zucchini.
Continue cooking, stirring once, until broth is almost absorbed (10 to 12 minutes).
Add peas and parsley.
Continue cooking until heated through (3 to 4 minutes).
Serve!
Servings: 8
Time preparation: 35 min.
Time total: 65 min.