Garden Paella

1 cup chopped onion
1 green pepper, chopped
1 sweet red pepper, chopped
1/4 cup butter or margarine, melted
1 1/2 cups uncooked long grain rice
1 (10 3/4 ounce) cans chicken broth, undiluted
3/4 water
2 ripe tomatoes, chopped
1 tablespoon tomato paste
1/4 to 1/2 teaspoon pepper
1/2 teaspoon dried whole saffron or 1/4 teaspoon ground saffron
Dash of Worchestershire sauce
3/4 pound broccoli, cut into 1 inch pieces
2 small zucchini, cut into 1/2 inch pieces
1 (10 ounce) package frozen green peas
12 fresh asparagus spears, fresh or frozen, cut into 1 inch pieces

Saute onion, green pepper and red pepper in butter in a heavy ovenproof
dutch oven until tender. Stir in rice and next 7 ingredients, and bring
to a boil. emove from heat; cover and bake at 350 degrees for 30
minutes.
Stir remaining vegetables into rice mixture, cover and bake an
additional 45 minutes or until liquid is absorbed and vegetables are
crisp-tender.

Source: Southern Living Cookbook
Makes: 12 servings.