Spain: Artichoke And Kidney Bean Paella

[Guest guest]

Spain: Artichoke And Kidney Bean Paella

 

1 tbsp. olive or vegetable oil

1 medium onion, chopped

2 garlic cloves, finely chopped

1 can vegetable broth

1 cup uncooked regular long-grain rice

1 cup frozen green peas

1/2 tsp. ground turmeric

2 drops red pepper sauce

1 can dark red kidney beans, rinsed and drained

1 jar 6 ounces marinated artichoke hearts, drained

 

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.

Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 15

minutes. Stir in remaining ingredients. Cook uncovered 5 to 10 minutes, stirring

occasionally, until rice and peas are tender.

 

 

 

Messenger with Voice. Make PC-to-Phone Calls to the US (and 30+

countries) for 2¢/min or less.