Artichoke and Kidney Bean Paella
Prep Time: 10 Minutes • Start to Finish: 35 Minutes • Makes 4 servings
- 1tablespoon olive or vegetable oil
- 1medium onion, chopped (½ cup)
- 2garlic cloves, finely chopped
- 1can (14 oz) vegetable broth
- 1cup uncooked regular long-grain rice
- 1cup frozen green peas
- ½teaspoon ground turmeric
- 2drops red pepper sauce
- 2cups red kidney beans (from 19-oz can), drained, rinsed
- 1jar (6 oz) 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
1 Serving: Calories 380 (Calories from Fat 55); Total Fat 6g (Saturated Fat 1g, Trans Fat nc); Cholesterol 0mg; Sodium 860mg; Total Carbohydrate 77g (Dietary Fiber 12g); Protein 16g Exchanges: 4 Starch, 2 Vegetable
Tip The turmeric adds a nice flavor and golden color to this Spanish dish, but you can substitute ⅛ teaspoon saffron threads for the turmeric. Crush the threads just before using.