Quick Vegetarian Paella

2 cups chopped onion

2 cups (1-inch) chopped green bell pepper

1 cup sliced cremini mushrooms

2 garlic cloves, minced

3 cups uncooked quick-cooking brown rice

2 cups fat-free, less-sodium vegetable broth (such as Swanson Certified Organic)

1 cup water

1 teaspoon saffron threads, crushed, or ground turmeric

1/2 teaspoon dried thyme

2 cups chopped tomato

1 cup frozen green peas

1/2 cup pimiento-stuffed olives, chopped

2 tablespoons chopped fresh flat-leaf parsley

1/4 teaspoon freshly ground black pepper

1 (14-ounce) can artichoke hearts, drained and coarsely chopped

Chopped fresh flat-leaf parsley