Vegetable Paella | Trinity Health Michigan

Ingredients

• 1 cup low sodium vegetable broth
• 1 bay leaf
• 2 cups onions, diced
• 1 red bell pepper, cut into strips
• ¼ cup pimiento-stuffed Spanish olives
• 4 cups button mushrooms, sliced
• 1 Tbsp. minced fresh garlic
• 1 cup dry medium grain brown rice
• 1 cup dry white wine
• 2 cups tomatoes, diced
• 1 cup canned artichoke hearts, halved
• 2 tsp. paprika
• 1 cup frozen peas, thawed
• 1 cup canned chickpeas, drained and rinsed
• 4oz. green beans