Sweating in the kitchen

Vegetable and brown rice paella.  Yummy!  I will not make this again until the hot weather is gone.  I was sweating bullets in my kitchen as I made the poor choice of cooking this a few weeks ago.  The recipe is from of all places Shape Magazine.  And I confess I tore it out of a magazine at work.  At least I left the magazine.

6 cups low sodium vegetable broth

1/8t saffron

1t paprika (add more)

1/4 t cayenne pepper (add more)

1/2 salt

1T olive oil

1 md onion, diced

1 red bell pepper, sliced

2 cloves of garlic, minced (i always add extra garlic)

2 medium tomatoes or 4 plum tomatoes or 1 14 ounce can of low-sodium diced tomatoes

1 1/2 cups short-grain brown rice

1 small bunch thin asparagus, cut into 2-inch lengths

6 canned artichoke hearts, halved

1 cup frozen peas

Nutrition: 

Serving: 1.5 cups

285 calories

4g fat

54g carbs

  7gm fiber

9g fiber

77mg calcium

3mg iron

511mg sodium