Ingredients

vegetable broth, mushrooms, garlic, green chilies, paprika, yellow onion, red bell pepper, parsley, artichoke hearts, cauliflower, green peas, San Marzano tomatoes, piquillo pepper, saffron, poblano pepper

 Setup

  • !/2 yellow onion, chopped
  • 1/2 red bell pepper, chopped
  • 1 poblano pepper, chopped
  • 1 cup vegetable broth
  • 3 garlic cloves, minced
  • 1 cup fresh mushrooms, de-stemmed and roughly chopped*
  • 3 piquillo peppers, chopped
  • 1/2 cup cooked artichoke hearts, chopped (I used canned)
  • 1/4 cup green olives with pimentos, cut in half
  • 1 cup San Marzano tomatoes + juice from can, roughly chopped**
  • 1 1/2 teaspoons smoked paprika
  • 1/4 teaspoon freshly ground black pepper
  • pinch of saffron
  • 16 ounces riced cauliflower (I used frozen from Trader Joe's)
  • 1/2 cup green peas
  • Italian parsley to garnish, optional

Directions

Pre-heat oven to 400 degrees F.

To an oven safe, pre-heated skillet, add the onion, bell pepper and poblano pepper. Bring the heat down to medium-high and stir often. When the onion becomes translucent, add in the garlic and continue to stir. If the vegetables begin to stick, add in a tablespoon or so of the broth to de-glaze. After about 60 seconds, add in the mushrooms, piquillos, artichokes, green olives, tomatoes+juice, paprika, ground black pepper, and saffron. Stir well.

Add in rice and mix well again. Add in 1/4 cup of the broth, stir and transfer to the oven. Bake for 20 minutes, checking every 5 minutes or so to add more broth if it evaporates (but only if it is looking really dry). On the last 5 minutes, add the peas, lightly stir and place back in oven.

Garnish with parsley if using and serve from hot skillet.

*I used Chinese shiitake mushrooms (which look like crimini), but any mushroom with work.

** If you cannot find San Marzano, fire-roasted tomatoes are also good.

Serves 4

You can also find more delicious recipes like this from Caryn on her social media pages and STLVegGirl.com.