Instructions: Saute onions, garlic, and shallots until tender, about 5 minutes. Add peppers and celery. Saute 2 minutes. Mix in artichoke hearts for 1 minute. Stir in brown rice until coated with oil, about 1 minute. Stir in tomato paste and saute patiently until richly brown. Add tomatoes, bay leaves, Creole seasoning, thyme, and liquid smoke. Stir in vegetable stock, deglazing bottom of the pan. Bring to simmer, cover, and reduce heat to as low as possible.

Cook 30 minutes without stirring or lifting lid. Stir in cannellini, peas, and corn. Cover and simmer 5 more minutes. Remove from heat and let sit covered for 5 minutes. Stir in green onions, adjust seasonings, and serve.

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