Instructions

1. In a large saucepan, sauté the onion in ¼ cup vegetable broth for about 7 minutes or until translucent. Add the bell pepper and sauté for 7 minutes more or until soft.
2. Add the tomatoes, the sun-dried tomatoes, and the garlic, and sauté until most of the liquid is gone.
3. Add the rice, the saffron, and the paprika, and coat the rice. Add 3 cups of boiling vegetable broth or 3 cups of water with the vegetable bouillon. Stir. Add the artichokes and the green beans. Stir and bring to a boil.
4. Once the mixture is boiling, count exactly 20 minutes, then turn off the heat and let the pan be. Do not stir; just shake the pan to help even out the contents, then cover with a clean dish towel and let set for 5-8 minutes.
   
   Note: You can substitute any vegetables you like for the green beans and artichokes, such as peas, mushrooms, eggplant, etc.