Veggie Paella

1 medium Green Bell Pepper, chopped into chunks
1 medium Red Bell Pepper, chopped into chunks
1 Red Onion, chopped into small pieces (cone #2)
1/3 cup Black and/or Green Olives, chopped into small pieces
1 large Tomato, chopped into small pieces
¼ cup Frozen Peas or other veggies
3 cloves Garlic, minced
1/3 cup Cashews (whole or pieces)
1 can baby corn

 ¼ cup fresh parsley
1 cup Rice Risotto Or Basmati
1 3/4 cup Vegetable Broth
1 tbsp coconut oil
1 tsp ground Turmeric & Saffron (use proper saffron if it is available)
 1 tsp ground Cumin
 1 tsp Chili Powder

Sautéed- 2 block tempeh - optional
Mega Skillet "Paella," the Spanish word for the type of pan

How to Make

Saute Tempeh until golden and set aside
Sauté the onion in coconut oil in large mega skillet until it is soft.
Add rice, tomato, peppers, onions, olives, garlic, turmeric, cumin, and chili powder.
Cook for 2 minutes.
Pour in vegetable broth and reduce heat. Medium Click Low- Simmer for 25 minutes.
Add the peas and cashews. Cook for 5 minutes

Add broccoli or zucchini or whatever other veggies you like