2 tablespoons extra virgin olive oil
1 medium-size onion, chopped
1 red bell pepper, diced
8 ounces green beans, ends trimmed and cut into 1-inch pieces (2 cups)
1 can (28-ounces) plum tomatoes, drained and chopped
2 cloves garlic, finely chopped
4 cups vegetable broth powder
1 1/2 cups Valencia or other short-grain rice
1/4 teaspoon ground fennel saffron threads
or 1/4 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 1/2 to 2 cups cooked or canned cannellini beans, rinsed and drained if canned
1 cup frozen peas, thawed
Preheat the oven to 375 degrees.
Heat the oil in a large ovenproof skillet or saucepan over medium heat. Add the onion, bell pepper, and green beans and cook for 5 minutes, or until softened. Stir in the tomatoes, garlic, and stock and bring to a boil, then stir in the rice, fennel, saffron, salt, and red pepper flakes. Remove from the heat, cover, and place in the oven. Bake for 30 to 40 minutes, or until the rice is tender.
Remove from the oven, stir in the cannellini beans and peas, cover, and let stand for 10 minutes before serving.