Artichoke and kidney bean paella
1
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
Directions
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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