This is a good way to get vegetables into your meal plan. Serve with a mixed green salad and some whole-wheat bread.
Heat olive oil over medium heat in a nonstick pot. Add onion, garlic, celery, red or green pepper, and mushrooms. Cook over medium heat, stirring often, for 3 minutes or until tender.
Add whole-grain rice and sauté for 2 to 3 minutes, stirring constantly to mix all ingredients.
Add chicken, salt, chicken broth, water, saffron, and tomatoes. Bring water to a boil.
Reduce heat to medium-low, cover, and let the casserole simmer until water is absorbed and rice is tender, about 20 minutes.
Stir in peas, corn, and beans and cook for 8 to 10 minutes. When everything is hot, the casserole is ready to serve. Garnish with olives or capers, if desired.