Paella Primavera

Four new dinners this week, four new winners. It's about time my luck with new recipes changes...

Mats:
2 1/2 tsp olive oil
1 red bell pepper
6 green onions
3c vegetable broth
3 cloves garlic, finely minced
1 tsp tumeric
1c short grain rice
3c broccoli
1c peas (frozen)
1c cherry tomatoes
1c artichoke hearts
2 Tb lemon juice (or 1 lemon, cut into wedges)

In a large saucepan, heat the oil over medium-high heat.
Cut the green onions and bell pepper into 1/2 inch chunks and saute for 5 minutes.
Add 3c vegetable broth, 3 cloves of finely minced garlic, 1 tsp tumeric, 1 tsp salt and 1/2 tsp ground black pepper. Bring to a boil.
Add 1c short grain rice, stir, reduce heat to medium low and cover. Cook for 10 minutes.
Meanwhile, chop the broccoli into bite-sized pieces, about 1 inch. Halve the cherry tomatoes and artichoke hearts.
When the 15 minutes are up, add the broccoli, peas, cherry tomatoes and artichoke hearts to the paella. Stir a bit, making sure to scrape the bottom of the saucepan so the rice doesn't stick.
Cover again and cook for 10 minutes.
Remove from heat, add lemon juice and stir.
Serve!