Artichoke and Kidney Bean Paella
|Olive oil/Vegetable oil||1 Tablespoon|
|Onion||1⁄2 Cup (8 tbs), chopped (1 medium sized)|
|Garlic||2 Clove (10 gm), finely chopped|
|Canned vegetable broth||14 Ounce|
|Uncooked regular long grain rice||1 Cup (16 tbs)|
|Frozen green peas||1 Cup (16 tbs)|
|Powdered turmeric||1⁄2 Teaspoon|
|Red pepper sauce||2 Drop|
|Red kidney beans||2 Cup (32 tbs), rinsed (canned)|
|Marinated artichoke hearts||6 Ounce (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.