Put rice into a bowl and pour the boiling water over it. Cover and let stand for 20 minutes. After 20 minutes, drain off any excess water and sent the rice aside.
Heat the vegetable broth to boiling in a saucepan. Scoop out 1/3 cup of the broth into the wok or large skillet with sides. Add the onion and garlic and stir over medium heat until the onion softens slightly about 3 minutes.
Add the green and red peppers, edamame, and the tomatoes and cook, stirring for 3 minutes. Stir in the oregano, salt, red pepper flakes, saffron and the reserved rice and remaining hot broth.
Bring to a boil, reduce the heat, cover, and cook for 30 minutes. Stir in the artichokes and peas.
Remove the pan from the heat, cover, and let stand for 5 minutes
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