Spring-Vegetable Paella

INGREDIENTS

2 tbsp

olive oil

onion, chopped

1/4 cup

drained sliced jarred pimientos, chopped (one 4-ounce jar)

tomato, peeled and chopped

1 clove

garlic, minced

1 1/4 tsp

salt

1/4 tsp

turmeric

2 cups

rice, preferably medium-grain such as arborio

3 cups

canned low-sodium chicken broth or homemade stock

1 cup

water

1/2 cup

chopped flat-leaf parsley

1/2 lb

asparagus, tough ends snapped off and discarded, spears cut into 2-inch pieces

1 cup

frozen peas

jar marinated artichoke hearts, drained and sliced

2 cups

drained and rinsed canned cannellini beans (one 19-ounce can)