Spanish Rice Stew

with summer squash / baguette

Ingredients

• Salt - 1 tsp
• Paprika, smoked - 1 tsp
• Oregano, dried - 1 tsp
• Dried saffron (opt) - 1/4 tsp
• Red pepper flakes - 1/4 tsp
• Garlic - 3 cloves, chopped
• Bell peppers, red - 1, chopped
• Onions, medium - 1, chopped
• Carrots - 8 oz, chopped
• Summer squash, yellow - 12 oz, diced
• Peas, frozen or canned - 1 cup
• Oil, olive - 2 Tbsp
• Stock, any type - 3 cups
• Wine, white - 1 cup (any dry variety; sub stock)
• Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
• Bay leaves - 2
• Cilantro - 2 Tbsp, chopped
• Lemon juice - 3 tsp
• Cooked rice (leftover from Monday) - 1 1/2 cups
• Yogurt, plain or Greek - 1/2 cup
• Baguette, small (opt) - 1