Spanish Vegetable Paella Recipe with Saffron and Cannellini Beans

Ingredients

• 1/4 tsp of saffron
• 1/2 cup of water
• 2 red bell peppers, diced
• 1 cup of cauliflower florets
• 1 cup of diced carrots
• 1 cup of diced onion
• 2 cloves of minced garlic
• 1 1/2 cups of raw rice
• 3 cups of fat-free chicken broth
• 2 cups of spinach leaves
• 1 cup of drained tomatoes
• paprika
• salt
• 1 can of cannellini beans
• 1/2 cup of frozen peas