Ingredients
1
pound asparagus, cut into 2-inch pieces
3
cups broccoli flowerets
2
teaspoons olive or vegetable oil
1
medium red bell pepper, chopped (1 cup)
2
small zucchini, chopped (1 1/4 cups)
1
medium onion, chopped (1/2 cup)
4
cups cooked brown or regular long-grain rice
3/4
teaspoon salt
1/2
teaspoon saffron threads or 1/4 teaspoon ground turmeric
2
large tomatoes, seeded and chopped (2 cups)
2
cans (15 oz each) Progresso™ chickpeas (garbanzo beans), drained, rinsed
1
package (10 ounces) frozen green peas, thawed
Preparation
Cook asparagus and broccoli in enough boiling water to cover in 2-quart saucepan about 4 minutes or until crisp-tender; drain.
Heat oil in 10-inch skillet over medium-high heat. Cook asparagus, broccoli, bell pepper, zucchini and onion in oil about 5 minutes, stirring occasionally, until onion is crisp-tender.
Stir in remaining ingredients. Cook about 5 minutes, stirring frequently, until hot.
