Spanish Oven-Baked Rice (Budget-Friendly, Vegan)

Ingredients

• 1 ½ cups of rice (we used normal long-grain rice)
• 17 oz. 500g jar of white broad beans (strained)
• 8 oz. 220g jar of roasted peppers (strained and cut into ⅛ inch strips)
• 12 oz. 340g tin of artichoke hearts (strained)
• Bunch of fresh asparagus (optional and depending on season)
• 1 onion (diced)
• 3 ripe tomatoes (skin removed and grated)
• 5 cloves of garlic (minced)
• 1 lemon
• 2 teaspoons of smoked paprika
• 1 teaspoon of garlic powder
• 1 teaspoon of Nora peppers (optional)
• ½ teaspoon of white pepper
• Pinch of saffron (optional)
• Olive oil
• makes around 1 liter of stock
• ½ onion (plus skins from onion above)
• 1-2 cloves of garlic
• 2 bay leaves
• 2 carrots
• 1 stick of celery
• Dozen black peppercorns
• 1-2 teaspoons of salt
• 4 cups of water
• A handful of fresh parsley (with stalks)