Spring Vegetable Paella

 

1

pound asparagus, cut into 2-inch pieces

3

cups broccoli flowerets

2

teaspoons olive or vegetable oil

1

medium red bell pepper, chopped (1 cup)

2

small zucchini, chopped (1 1/4 cups)

1

medium onion, chopped (1/2 cup)

4

cups cooked brown or regular long-grain rice

3/4

teaspoon salt

1/2

teaspoon saffron threads or 1/4 teaspoon ground turmeric

2

large tomatoes, seeded and chopped (2 cups)

2

cans (15 oz each) Progresso® chick peas (garbanzo beans), drained, rinsed

1

package (10 ounces) frozen green peas, thawed

• 1 Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain.
• 2 Heat oil in 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender.
• 3 Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.