Instructions: Spray 10-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat. Cook onions and garlic in skillet about 8 minutes, stirring occasionally, until onions are tender.

Stir in rice and artichoke hearts. Cook 3 minutes, stirring occasionally. Stir in wine and salt. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes. Stir in vegetables. Cover and cook 5 minutes or until liquid is absorbed.

Description:
"Canned artichoke hearts and a mix of frozen vegetables make this traditional Spanish stew a fast, colorful dish."

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