Instructions: Bring water to a boil in small saucepan. Add saffron, cover and remove from heat. Let stand 10 minutes.

Heat olive oil in heavy large saucepan over medium-high heat. Add bell pepper and onion and saute until onion is golden, about 8 minutes. Add artichokes and garlic and saute 5 minutes. Reduce heat to low. Add rice and stir to coat with oil. Add chicken stock, escarole and tomatoes and bring to boil, stirring frequently. Add saffron water, paprika and salt.

Reduce heat to medium-low. Cover and cook 15 minutes. Mix beans and peas

into rice, cover and continue cooking mixture until liquid is absorbed and rice is tender, about 5 minutes. Remove saucepan from heat. Let stand 5 minutes and serve.

Serves 6.

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