Paella Primavera

2 Tbs olive oil
4 cups broccoli florets
1 red bell pepper, chopped
3 cups vegetable broth
4 cloves garlic, minced
1 tsp saffron threads, crumbled
1 cup short-grain rice
1 cup frozen petite peas
1 pint cherry tomatoes, halved
1 cup halved green olives
1 cup halved black olives

1) Heat oil in a large skillet over medium heat. Add broccoli and bell peppers; cook 5 minutes. Stir in broth, garlic and saffron; bring to a boil. Sprinkle rice over ingredients, reduce heat to medium-low, and simmer, covered, 10 minutes.
2) Sprinkle peas, tomatoes and olives over rice. Cover and cook 8 minutes, or until rice is tender. Remove from heat, and let rest, covered, 5 minutes. Season with salt and pepper, if desired.

Review: I made the mistake of stirring each time I added ingredients. This meant much of the rice was stirred out of the broth and didn't get to cook as thoroughly. I had to keep stirring and add several more minutes to the dish for edible rice. Learn from my mistake and don't stir!!!! This was so tasty and not as briny as I would have expected. It was simply savory and filling.

Adapted from:
http://www.vegetariantimes.com/recipe/paella-primavera/