| Artichoke And Kidney Bean Paella
1 tablespoon of olive or vegetable oil
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
1 can of vegetable broth
1 cup of uncooked regular long-grain rice
1 cup of frozen green peas
1/2 teaspoon of ground turmeric
2 drops of red pepper sauce
1 can of dark red kidney beans, rinsed and drained
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
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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