Ingredients
| 2 | tablespoons oil |
| 1 | cup white rice |
| 1 | onion, diced |
| 2 | carrots, diced |
| 2 | stalks celery, diced |
| 8 | ounces mushrooms, quartered |
| 1 | bell pepper (any color), diced |
| 2 | cloves garlic, minced |
| 2 | pinches saffron, optional |
| 1 | teaspoon Old Bay seasoning |
| 1 | teaspoon paprika |
| sprinkle cayenne | |
| 1 | cup white wine or vegetable broth |
| 8 | ounces grape tomatoes |
| 1/3 | cup green olives |
| 1 | cup frozen peas |
| salt, to taste | |
| pepper, to taste |
Instructions
Swirl oil to coat an 11-inch cast iron or other oven-safe pan. Layer (in order) rice, onion, carrots, celery, mushrooms,
bell pepper, garlic, seasonings and wine or broth. Bake at 375 degrees F for 40 minutes. Stir in tomatoes, olives and peas. Bake 15 minutes. Add salt and pepper to taste. Serves 6
