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Artichoke and Kidney Bean Paella




Source of Recipe


Betty Crocker Easy Meatless Dishes






List of Ingredients



• 1 tablespoon olive oil or vegetable oil
  
• 1 medium onion, chopped (1/2 cup)
  
• 2 cloves garlic, finely chopped
  
• 1 can (14 1/2 ounces) ready-to-serve vegetable broth
  
• 1 cup uncooked regular long grain rice
  
• 1 cup frozen green peas
  
• 1/2 teaspoon ground turmeric
  
• 2 or 3 drops red pepper sauce
  
• 1 can (15 to 16 ounces) dark red kidney beans, rinsed and drained
  
• 1 jar (6 ounces) marinated and artichoke hearts, drained
  






Instructions



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.
   






Final Comments


4 servings.