artichoke and kidney bean paella

Categories
spanish
Yield
1
MeasureIngredient
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
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
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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