(reserve 2 of the 6 cups to add later)
Red or Orange Bell Pepper
Seeds removed and chopped
Jarred Roasted Red Peppers
Canned Artichoke Hearts
Cut into fours
Adjust Depending on Desired Heat
Salt and Pepper
Preheat oven to 370°F.
In a large pot, add 4 cups of vegetable stock
and 2 cups of white wine. Bring to a boil over high heat, then add rice. Cover
and let simmer for 15–20 minutes.
On the stove over medium-high heat, warm a deep oven-safe
frying pan and heat olive oil. Add bell peppers and onions, sautéing for 5
Add mushrooms and cook for another 2–3 minutes.
Add artichoke hearts, jarred peppers, garlic,
capers, smoked paprika and cayenne pepper. Stir well and cook for 2 more
Add cooked rice to the oven-safe pan, adding
salt, pepper and lime juice to taste. Stir well.
Bake in the oven for 35-40 minutes, checking on
it every 10 minutes or so and adding remaining vegetable stock as needed.
Remove from oven and serve.
If you don’t have saffron/yellow rice on- hand, you can make it using basmati rice.