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2 tbsp olive oil

1 red or green bell pepper, chopped

6 green onions, thinly sliced

3 cups vegetable broth

1 tbsp minced garlic

1 tsp saffron threads

1 cup white or brown rice

3 cups broccoli florets

1 cup baby peas

1 cup shredded carrots

1 cup cherry tomatoes, halved

12 pitted green olives, halved

sea salt & black pepper, to taste

1/2 tsp paprika

1 lemon

1/4 cup chopped fresh parsley


1. Heat olive oil in a large skillet or paella pan over medium heat. Add bell pepper and green onions; cook for 5 minutes. Stir in broth, garlic and saffron; bring to a boil. Add rice and bring to a simmer; reduce heat to medium-low, cook for 10 minutes, covered.

2. Add broccoli, peas, carrots, tomatoes, and olives to rice. Cover and cook for another 8-10 minutes or until rice is tender. Remove from heat and let stand for 5-10 minutes. Season with sea salt, black pepper and paprika if using.

3. Serve with lemon wedges and garnish with parsley.