1 onion, sliced
2 stalks asparagus, sliced
1 green bell pepper, diced
1 red bell pepper, diced
3 roma tomatoes, diced
1/4 teaspoon saffron
2 tablespoons tomato paste
1 pound aborio rice (available in ethnic foods section)
1 pound flank steak or chicken, cut into small cubes
1 tablespoon olive oil
1 clove garlic, sliced
1 (10-ounce) can reduced fat chicken broth
1/2 cup white wine

Fill a large saucepan with 1 gallon water and bring to boil. Add the saffron, 1-tablespoon tomato paste and the rice and boil for about 10 minutes. Remove from heat and spoon the rice into a baking dish; don’t discard the water. Put the vegetables in the pot and heat on medium for about 5 minutes. Strain the vegetables and mix into the rice.

Preheat oven to 350 degrees. Heat the olive oil in a nonstick skillet over medium heat. Add the meat, garlic, chicken broth and 1 tablespoon tomato paste. Heat on high about 5 minutes or until meat is brown, stirring occasionally. Add the wine and simmer, covered for about 3 minutes.

Mix the meat and juices into the baking dish. Cover the baking dish with foil and bake about 15 minutes, stirring frequently.

Makes 6-8 Servings
Serving Size: 12 ounces