“From Shape magazine, this is a vegetarian dish that looks and tastes great! You don't have to use the veggies that they list - I use anything that's in season and looks good at the market here! You can also substitute one 14-ounce can of diced tomatoes for the fresh ones in the ingredients list”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. In a saucepan, bring the broth to a simmer and stir in saffron, paprika, cayenne, and salt. Remove from heat; set aside.
  3. Heat oil in a large ovenproof skillet on medium-high heat. Add onion, bell pepper, and garlic. Cook for 5 minutes, stirring often.
  4. Add tomatoes and rice; stir to combine. Pour in reserved broth and bring to a boil. Cover, place in the oven, and bake for 30 minutes.
  5. Remove skillet from oven, uncover, and place asparagus and artichokes on top, pushing vegetables into the rice. Scatter peas over the top. Cover and return to oven for 10 minutes.
  6. Uncover and cook for 5 minutes more, or until all the broth is absorbed. Let stand for 5 minutes before serving.

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