Golden saffron-hued rice with peppers, peas and artichokes

≈ $4.64/serving$4.72at the cheapest of your stores this week · 10 ingredients on sale

Ingredients

• long grain rice1 cup
• bell pepper2 ea
• frozen peas1 cup
• artichoke (jarred hearts fine)2 hearts
• yellow onion1 ea
• garlic3 cloves
• on the vine tomato2 ea
• vegetable stock2 cups
• paprika1 tbsp
• turmeric1 tsp
• lemon1 ea

Method

1Soften the base

• •Dice the onion and slice the bell peppers into strips.
• •Heat 2 tbsp oil in your widest pan over medium heat.
• •Cook the onion and peppers 5 minutes until softened.
• •Add the minced garlic, paprika and turmeric and cook 1 minute until fragrant.
• •Grate the tomatoes on a box grater, discarding the skins, and cook 2 minutes until jammy.

2Simmer the rice

• •Stir in the rinsed rice to coat in the sofrito.
• •Pour in the hot vegetable stock and shake the pan level.
• •Simmer WITHOUT stirring 15 to 18 minutes until the rice is tender and the liquid is absorbed.

3Finish

• •Scatter the peas and the quartered artichoke hearts over the rice for the last 5 minutes.
• •Raise the heat to medium-high for the final 2 minutes to crisp the bottom layer (listen for a gentle crackle).
• •Season to taste.

4Plate

• •Rest the pan off the heat, covered with a clean towel, for 5 minutes.
• •Serve straight from the pan with the lemon in wedges.