In a small saucepan, bring “seasoned broth” ingredients to a simmer. Continue to simmer while you begin paella.
In large, heavy pot over medium-high heat, heat olive oil; add garlic, onions, and vegetables and cook 3 minutes. Add rice, paprika, salt, pepper, and beans; cook 3 minutes, while stirring.
Add the hot seasoned stock to the vegetable/rice mixture and bring to a boil. Stir well, then reduce heat to low and continue to cook covered for 20-25 minutes, stirring often. Add tomatoes and parsley, and stir to combine.
For a more traditional paella, place into shallow baking pan and bake in 375 degree F. oven for 10 minutes after cooking, and decorate the top of the finished dish with the tomatoes and parsley. Paella rice is short-grained pearl rice and will make the dish creamier and more authentic. Italian Arborio or pearl rice may be substituted.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.