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

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.