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
 Stir remaining vegetables into rice mixture, cover and bake an
 additional 45 minutes or until liquid is absorbed and vegetables are
 Source: Southern Living Cookbook
 Makes: 12 servings.