Recipe: Garden Paella (baked, Southern Living)

GARDEN PAELLA

1 cup chopped onion
1 green bell pepper, chopped
1 red bell pepper, chopped
1/4 cup butter or margarine, melted
1 1/2 cups uncooked long grain rice
1 (10 3/4 ounce) can condensed chicken broth, undiluted
3/4 cup water
2 ripe tomatoes, chopped
1 tablespoon tomato paste
1/4 to 1/2 teaspoon ground black pepper
1/2 teaspoon dried whole saffron (or 1/4 teaspoon ground saffron)
Dash of Worcestershire sauce
3/4 pound broccoli, cut into 1-inch pieces
2 small zucchini, cut into 1/2-inch pieces
1 (10 ounce) package frozen green peas
12 fresh asparagus spears, fresh or frozen, cut into 1-inch pieces

Saute onion, green pepper and red pepper in butter in a heavy ovenproof Dutch oven until tender.

Stir in rice, chicken broth, 3/4 cup water, tomatoes, tomato paste, black pepper and saffron; bring to a boil. Remove from heat.

Cover and bake at 350 degrees F for 30 minutes.

Stir remaining vegetables into rice mixture (add more water, if needed), cover and bake an additional 45 minutes or until liquid is absorbed and vegetables are crisp-tender.

Makes: 12 servings
Source: Southern Living Cookbook
From: Dee, OK - 08-09-97