Ingredients: 1/3 cup dry brown rice; 2/3 cup low-sodium vegetable broth; pinch saffron; 1 Tbsp. Add the Piquillo peppers, onion and bell peppers. In a 13" paella pan, heat the extra virgin olive oil over medium high heat. olive oil; 1 medium shallots, chopped; 1 clove garlic, finely chopped Reduce heat to medium low and cook for 10 minutes or until the vegetables are …
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