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
Directions
In a large saucepan, over high heat bring chicken broth to a boil. Add rice. Reduce heat to low, cover, and simmer for 20 minutes until rice is fluffy.

Spray a grill pan with cooking spray. Grill vegetables over medium-high heat. Use tongs to remove from heat; set aside. In a serving bowl combine rice, grilled veggies, capers, and slivered almonds. Toss. Serve warm.