|1 tablespoon||olive or vegetable oil|
|1 medium||onion, chopped (1/2 cup)|
|2||garlic cloves, finely chopped|
|1 can||vegetable broth|
|1 cup||uncooked regular long-grain rice|
|1 cup||frozen green peas|
|½ teaspoon||ground turmeric|
|2 drops||red pepper sauce|
|1 can||dark red kidney beans, rinsed and d; rained|
|1||jar (6 ounces) marinated artichoke hearts, drained|
1.Heat oil in 12-inch skillet over medium-high heat. Cook onion and garlic in oil 3 to 4 minutes, stirring frequently, until crisp-tender.
2.Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
3.Stir in remaining ingredients. Cook uncovered 5 to 10 minutes, stirring occasionally, until rice and peas are tender.
Contributor: Esther Pérez Solsona Preparation Time: 00:35
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