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Heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring occasionally, for 3 minutes. Add rice and saffron and cook, stirring constantly, for 1 minute. Add tomatoes and stir with a large spoon to break them up. Add bell peppers and lima beans and cook, stirring, for 1 minute. Add broth and bring to a boil, then boil for 2 minutes. Reduce heat to a simmer, cover and cook for 10 minutes. Check if more liquid is needed to prevent sticking. If so, add 1/4 to 1/2 cup water, then cover and cook for 5 minutes more.
Sprinkle peas over the top and continue to cook until warmed through and liquid is absorbed, about 3 more minutes. Rice should be slightly al dente; do not overcook. (If not tender enough, add a bit more water and continue cooking.) Serve garnished with lemon wedges.