3 cups of very strong vegetable broth (or chicken broth) 
1/4 tsp each of saffron and paprika
1 small onion, peeled 
1/4 cup olive oil 
1 small onion, chopped
2 tbsp chopped garlic 
½ cup fresh or canned red peppers (mild) sliced
1 ½ cups brown rice 
3 tbsp chopped fresh parsley or pinch of dried parsley
1 bay leaf
1/4 cup dry white wine 
1-2 large fresh tomatoes chopped
4 artichoke hearts (canned or frozen), quartered 
1 cup canned chickpeas 
1 cup fresh or frozen peas
Lemon wedges for garnish 
Parsley for garnish 

Heat the broth with the saffron, paprika and the whole onion. Cover and simmer 15 minutes. Keep broth warm and remove the onion saving it for another use.  In a large oven proof skillet (I use a 12” cast iron skillet), heat the oil. Add the chopped onion, garlic, and peppers and sauté until the onion is wilted. Add the rice to the pan and stir to coat it well with the oil. Add chopped parsley and bay leaves. Stir in the hot broth, wine, tomatoes, and rice and salt to taste. (If using ready rice, bring to boil, and then proceed from “add Chickpeas”).  Bring to a boil and cook uncovered, stirring occasionally, over medium high heat about 10 minutes, then cover and cook on medium-low for 20 minutes. Remove from the oven and add chickpeas and green peas let sit on top of the stove, covered, for about 10 minutes. To serve, decorate with lemon wedges and chopped parsley. 

Variations:

Seafood and Beans: Add 1 lb. shrimp and clams in their shells during last 10 minutes of cooking

Sausage and Beans: Add 1 lb. low fat smoked sausage or kielbasa during last 10 minutes