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A warm and comforting dinner loaded with plant-based goodness and ideal for busy weekdays and colder months.

  • Author: Dr. Rosane Oliveira
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
Print Recipe


  • 1/2 cup onion, chopped
  • 1 tsp garlic, minced
  • 1/2 cup red bell pepper, julienned
  • 1/2 cup green bell pepper, julienned
  • 1/2 cup tomato, chopped
  • 1/2 cup lima beans, frozen
  • 1 cup vegetable broth, low-sodium
  • 1/2 cup rice, brown, uncooked
  • 1/2 tsp oregano, dry
  • Red pepper flakes, to taste
  • 1/2 cup artichoke hearts, rinsed, cut in half
  • 1/2 cup peas, frozen


  1. Sauté onion and garlic over medium heat.
  2. When the onion is slightly softened, add peppers, tomatoes, and lima beans then cook for about 3 minutes.
  3. Add vegetable broth, rice, oregano, and red pepper flakes.
  4. Bring to a boil, then reduce heat to medium-low. Cover and simmer about 30 minutes.
  5. Add artichokes and peas. Stir and remove from heat.
  6. Let sit with the cover on for 5 minutes before serving.

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Rosane Oliveira, DVM, PhD

President & CEO, Plant-Based Life Foundation | Dr. Rosane Oliveira combines a lifelong passion for nutrition with 25 years of genetics research to create programs that help people develop healthy habits on their journey towards a more plant-based lifestyle. She is a Visiting Clinical Professor in Public Health Sciences and was the founding director of the first Integrative Medicine program at the UC Davis School of Medicine. She completed her postgraduate studies in Brazil and did her postdoctoral training in immunogenetics and functional genomics at the University of Illinois at Urbana-Champaign.