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Ingredients

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Directions

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  • Preheat oven to 400°F. In a saucepan, bring broth to a simmer and stir in saffron, paprika, cayenne, and salt. Remove from heat; set aside.

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  • Heat oil in a large ovenproof skillet on medium-high heat. Add onion, bell pepper, and garlic. Cook for 5 minutes, stirring often.

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  • Add tomatoes and rice; stir to combine. Pour in reserved broth and bring to a boil. Cover, place in the oven, and bake for 30 minutes.

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  • Remove skillet from oven, uncover, and place asparagus and artichokes on top, pushing vegetables into the rice. Scatter peas over the top. Cover and return to oven for 10 minutes.

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  • Uncover and cook for 5 minutes more, or until all broth is absorbed. Let stand for 5 minutes before serving.

Nutrition Facts

333 calories; 6 g total fat; 1 g saturated fat; 422 mg sodium. 61 g carbohydrates; 14 g fiber; 5 g sugar; 14 g protein; 92 mg calcium; 4 mg iron;

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