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Artichoke & Kidney Bean Paella

Ingredients

1 tbs

olive oil

medium onion, chopped

2 cloves

garlic --minced

1 14.5 oz

canvegetable broth

1 cup

uncooked long-grainrice

1 cup

frozen peas

1/2 tsp

ground turmeric(or 1/8 tsp. saffron)

drops red peppersauce

1 15 oz

candark red kidney beans -- rinsed & drained

1 6 oz

jarmarinated artichoke hearts -- drained

Serving Size: 4

Preparation

Heat oil in a 12-inch skillet over medium-high heat.
Cook onion and garlic in oil 3-4 minutes, stirring frequently, until crisp-tender.

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

Stir in remaining ingredients.
Cook uncovered 5-10 more minutes, stirring occasionally, until rice and peas are tender.

Recipe group: Main.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).
Thank you in advance.

This recipe from Karen C. Greenlee - greenlee@bellsouth.net was inserted by Renato Pichler / 2002-04-30 22:27:21

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