2 cubes bouillon (2-4 teaspoons dry, I use 'not chick'n')
4 cups water
1 large onion, diced
5 garlic cloves, minced
4 tablespoons extra virgin olive oil
2 cups brown rice
2 green bell peppers, cut into thin pieces
1 1/2 cups tomatoes, diced
1/4 teaspoon turmeric
1/4 teaspoon paprika
1/2 pound mushrooms, chopped
1/2 cup peas
lemon juice, optional
1. Put the water to boil with the bouillon. While that's boiling, toss the olive oil in a deep pan, and sauté the onion and garlic in the oil until the onion becomes soft, tender, and translucent.
2. Throw the raw rice into the pan and sauté for about 3-4 minutes. Take the bell peppers and tomatoes and sauté them for about 3-4 more minutes. Add the turmeric and paprika to the broth pot. Mix it well, then pour the broth in the pan with the rice, bell peppers, etc.
3. Add the mushrooms and peas. Stir them together well. Put the lid on and turn the heat to medium and let it cook for about 20-30 minutes or until the rice absorbs all the broth. Be sure to keep an eye on it.
It's called "poorman" since real paella uses saffron but that's super expensive. If you can afford it, go ahead and try that and let me know what you think. You could also add lemon, but I'm allergic so I wouldn't know how that'll work out.Once you're done, maybe enjoy it with a side salad.
Source of recipe: This recipe is where I combined the ideas of some recipes such as: http://www.spain-recipes.com/vegetarian-paella.html  and and http://www.foodnetwork.com/recipes/robin-miller/vegetarian-paella-recipe...