Poor Man's Roasted Veggie Paella

Hearty, delicious... This stuff is the bomb! Im too cheap to buy a $20.00 bottle of saffron to do paella the right way, so I subbed in tumeric to get the "overall general idea". Whatever that officially makes the dish..paella...taella... It's yummy. Go make yourself some!

3 cups veggie stock

2 tsp tumeric

1 large red bell pepper, cut into strips

1 large green bell pepper, cut into strips

1/2 lb zucchini, chopped

2 TBSP olive oil, divided

1 tsp dried oregano

1 tsp dried thyme

1 large onion, chopped

3-4 garlic cloves, minced

1 jalapeno, chopped

3 plum tomatoes, chopped

1 1/2 cup Arborio rice

Bring broth and tumeric to a boil over medium high heat, reduce heat and simmer for about 20 minutes. Meanwhile, place red and green bell peppers and zucchini and 1 TBSp olive oil into an even layer in a glass pan. Sprinkle the veggies evenly with the dried thyme and oregano. Roast for 25 to 30 minutes at 400 degrees. And then while all THAT is going.... sautee onion, garlic, jalapeno in remaining 1 TBSP of oil over medium heat for about 20-25 minutes or until they are caramelized. Drop down the heat a little and add the tomatoes and rice, stirring often, for about 3-5 minutes. Add the broth mixture to the skillet and bring to a boil. Cover, reduce heat, and simmer for 20 to 30 minutes. Make sure that you stir once after 15 minutes to check on the progress of the rice. You want all the liquid to be absorbed and look all fat and plump and super moist! FINALLY, mix in the roasted veggies you did in the oven and cook for maybe 5 minutes to really integrate all those flavors. Enjoy!