VEGETABLE PAELLA

1 lb asparagus, cut into 2-inch pieces
3 cups broccoli florets
Cooking spray
1 cup red bell pepper, chopped
1 1/4 cups zucchini, chopped
1/2 cup onion, chopped
4 cups cooked brown rice
2 cups tomatoes, chopped
3/4 teaspoon salt
1/2 teaspoon saffron threads, or 1/4 tsp turmeric
2 cans (15 oz each) garbanzo beans, rinsed and drained
1 (10 oz) pkg frozen peas, thawed

Cook asparagus and broccoli in enough boiling water to cover, about 4 minutes or until crisp-tender; drain.

Heat cooking spray in 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini, and onion about 5 minutes, stirring occasionally, until onion is crisp-tender.

Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.

Servings: 6