Easy Shrimp and Vegetable Paella

Prep time: 5 minutes | Cook time: 16 minutes | Serves 4

1 (10-ounce / 284-g) package frozen cooked rice, thawed

1 (6-ounce / 170-g) jar artichoke hearts, drained and chopped

¼ cup vegetable broth

½ teaspoon dried thyme

½ teaspoon turmeric

1 cup frozen cooked small shrimp

½ cup frozen baby peas

1 tomato, diced

1. Mix together the cooked rice, chopped artichoke hearts, vegetable broth, thyme, and turmeric in the baking pan and stir to combine.
2. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 340ºF (171ºC), and set time to 16 minutes.
3. After 9 minutes, remove from the oven and add the shrimp, baby peas, and diced tomato to the baking pan. Mix well. Return the pan to the oven and continue cooking for 7 minutes more, or until the shrimp are done and the paella is bubbling.
4. When cooking is complete, remove from the oven. Cool for 5 minutes before serving.