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Artichoke and Kidney Bean Paella

Terilynn's picture
A meatless twist on a traditional Spanish stovetop dish. One of those great paella recipes.
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Spanish
Course: 
Main Dish
Taste: 
Savory
Feel: 
Smooth
Method: 
Stir Fried
Interest: 
Holiday, Kids, Party
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
4

Rate It

Your rating: None
4.55
Average: 4.6 (6 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 285 Calories from Fat 65

% Daily Value*

Total Fat 7 g11.2%

Saturated Fat 0.65 g3.2%

Trans Fat 0 g

Cholesterol 0 mg0%

Sodium 327.2 mg13.6%

Total Carbohydrates 47 g15.8%

Dietary Fiber 4.5 g17.9%

Sugars 2.9 g

Protein 5 g10.9%

Vitamin A 5.6% Vitamin C 28.2%

Calcium 2.4% Iron 7%

*Based on a 2000 Calorie diet

6 Comments

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Artichoke And Kidney Bean Paella Recipe