Yield: 1
Measure | Ingredient |
---|---|
1 tablespoon | olive or vegetable oil |
1 medium | onion, chopped (1/2 cup) |
2 \N | 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 \N | 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
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000