Paella

I love one-pot recipes like paella. So many flavors come together, and they make cooking and cleaning a lot easier. This recipe is full of vegetables, color, and flavor. Feel free to use whatever vegetables you like.


Ingredients
2 Carrots, Sliced
2 Celery Stalks, Chopped
1 Onion, Diced
2 Bell Peppers, Diced
3 Cloves of Garlic (Or more. I love garlic.)
8 Ounces of Fresh Green Beans
8 Ounces of Dried Red Beans, Soaked Overnight, Cooked, and Drained
Diced tomatoes (I used one-half of a Pomi container.)
1 Cup Rice
2 Cups Vegetable Broth (Adjust the rice and broth amounts according to the cooking directions on the rice.)
1 Teaspoon of Marjoram
1 Teaspoon of Red Pepper (More or less to taste.)
1 Teaspoon of Fennel (This flavor really takes over the dish.)
1/2 Teaspoon of Saffron
Salt and Pepper to Taste
8 Ounces of Mushrooms
14 Ounce Jar of Artichoke Hearts, Drained

Directions
Saute the carrots, celery, onion, bell pepper, and garlic in olive oil for 10 minutes
Stir in rice for 1-2 minutes
Add green beans, red beans, tomatoes, broth, and all the seasoning; cover and cook for 30 minutes or until the rice has absorbed all the liquid.
Stir in mushrooms and artichokes and cook uncovered for another 10-15 minutes