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 Cuisines > Spanish cuisine > Search results

Artichoke and kidney bean paella

Ingredients:
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
1 can (14 1/2 ounces) vegetable broth
1 cup uncooked regular long-grain rice
1 cup frozen green peas
1/2 teaspoon ground turmeric
2 drops red pepper sauce
1 can (15 to 16 ounces) dark red kidney beans, rinsed and drained
1 jar (6 ounces) marinated artichoke hearts, drained
Total time: 35 min

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.
 
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