Easy Weeknight Seafood Paella

1 tablespoon olive oil
1 medium yellow onion, diced
1 small green bell pepper, cored, seeded and diced
2 large garlic cloves, minced
1 box (8 ounces) yellow rice
1 can (14 ounces) vegetable broth
1 can (14 ounces) diced tomatoes
1 can (10 ounces) whole baby clams, drained
1 can (8.5 ounces) peas, drained
1 can (6 ounces) medium shrimp, drained
1 can (3.8 ounces) sliced ripe olives, drained

In 2-quart saucepan over medium heat, heat oil; add onion, green pepper and garlic. Cook 5 minutes, stirring occasionally.

Add rice and vegetable broth. Over high heat, bring to boil. Reduce heat to low; cover and simmer 20 minutes.

Stir in tomatoes, clams, peas, shrimp and olives; cook 5 minutes.
Source: CMI