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.