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Artichoke And Kidney Bean Paella spanish 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 1/2 teaspoon ground turmeric 2 drop 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 Yield: 1 Preparation Time: 00:35 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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