# Components:
→ Vegetables
01 - 1 medium onion, finely chopped
02 - 1 red bell pepper, diced
03 - 1 green bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 cup frozen peas
06 - 1 medium carrot, diced
07 - 2 tomatoes, finely chopped
→ Rice & Liquids
08 - 1 and 1/2 cups long-grain rice
09 - 3 cups vegetable broth
10 - 2 tablespoons olive oil
11 - 1 tablespoon tomato paste
→ Spices & Seasonings
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon ground cumin
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon ground black pepper
16 - 1 teaspoon salt
17 - 1 pinch saffron threads (optional)
→ Garnish
18 - 2 tablespoons fresh parsley, chopped
19 - Lemon wedges (optional)
# Directions:
01 - Warm the olive oil in a large skillet or paella pan over medium heat.
02 - Add the onion and carrot, stirring for 3 minutes until beginning to soften.
03 - Incorporate the garlic, red bell pepper, and green bell pepper. Sauté for an additional 3 to 4 minutes.
04 - Add chopped tomatoes and tomato paste; stir and simmer for 2 to 3 minutes until slightly reduced.
05 - Add rice, smoked paprika, cumin, oregano, black pepper, salt, and saffron threads if using. Mix thoroughly to combine and coat the rice.
06 - Pour in the vegetable broth. Stir once, bring to a gentle simmer, then reduce to low heat. Cover and cook for 15 to 18 minutes, until the rice is nearly tender.
07 - Stir in the peas, cover, and cook for an additional 5 minutes or until the rice is cooked through and the liquid is absorbed.
08 - Remove the pan from heat and let rest, covered, for 5 minutes. Fluff the rice with a fork.
09 - Sprinkle chopped fresh parsley over the rice and serve with lemon wedges if desired.
