Easy Vegan Paella

Step 1

In a medium saucepan bring broth to boiling; reduce heat. Stir in saffron. Keep broth warm over low.

Step 2

In an extra-large skillet cook mushrooms and bell pepper over medium 5 minutes or until slightly softened, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in tomato sauce, olives, and paprika; cook and stir 2 minutes. Add rice; cook and stir 2 minutes.

Step 3

Slowly stir in hot broth. Reduce heat to medium-low. Simmer, uncovered, 45 to 50 minutes or until rice is tender and liquid is nearly absorbed. Stir in peas and artichoke hearts. Serve with lemon wedges.