Grilled Vegetables with Saffron Rice

Ingredients

• 1 2/3 cups low-sodium chicken broth
• 1 (5-ounce) packet saffron rice (recommended: Mahatma)
• 2 medium sized red bell peppers, cut into 1-inch pieces
• 1 bunch asparagus, cut into 1-inch pieces
• 1 zucchini, cut into 1-inch pieces
• 1 teaspoon capers
• 1/4 cup slivered almonds

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