Heat 1/4 cup vegetable broth in non-stick skillet and saute leeks, celery, red pepper, garlic with adobo. Add chick peas and mushrooms blend together . Add 2-1/2 cups vegetable broth, saffron and capers bring to a boil reduce heat and add rice. Cover and let simmer for 45 minutes until rice is tender. Turn off flame, keep pan covered and allow to "rest" for about 10 minutes before serving.