Ingredients
Method
1.Place the saffron in 3 tablespoons of warm water and set aside.
2.In a large frying pan, heat the oil and fry the onion, garlic, capsicum and eggplant for about 5 minutes, stirring occasionally. Sprinkle in the paprika and salt and stir again.
3.Mix in the rice, then pour in the stock, tomatoes, saffron, mushrooms and beans.
4.Bring to the boil then simmer for 20 minutes on a low heat until the rice is just tender to the bite, stirring occasionally.