Prep: 1. Chop onion, red peppers, tomato, parsley, asparagus. 2. Mince garlic. 3. Slice artichoke hearts. Make: 1. Heat oil over low heat in a large pan with a lid. Add onion, cook until soft, about 5 minutes. 2. Add red peppers, tomato, and garlic; cook, stirring occasionally, 2 minutes. 3. Stir in: salt, turmeric, rice, chicken broth, water, and parsley; bring to a boil. 5. Continue cooking over moderate heat, stirring frequently, until the rice has absorbed most of the liquid, about 7 minutes. 6. Stir in asparagus, peas, artichokes, beans. Reduce heat; simmer, covered, 15 minutes. 7. Remove from heat and let stand, covered, for 10 minutes before serving.