Artichoke And Kidney Bean Paella Recipe

• 1 Tbsp. extra virgin olive oil
• 1 med onion, minced
• 2 x cloves garlic, chopped
• 1 x 14.5 ounce. can vegetable broth
• 1 c. uncooked long-grain rice
• 1 c. frzn peas
• 1/2 tsp grnd turmeric, (or possibly 1/8 teaspoon saffron)
• 3 dsh red pepper sauce
• 1 x 15 ounce can dark red kidney beans, rinsed & liquid removed
• 1 x 6 ounce. jar marinated artichoke hearts, liquid removed

1. Heat oil in a 12-inch skillet over medium-high heat.
2. Cook onion and garlic in oil 3-4 min, stirring frequently, till crisp-tender.
3. Stir in broth and rice.
4. Heat to boiling and then reduce heat.
5. Cover and simmer 15 min.
6. Stir in remaining ingredients.
7. Cook uncovered 5-10 more min, stirring occasionally, till rice and peas are tender.

extra virgin olive oil, onion, garlic, vegetable broth, longgrain rice, frzn peas, turmeric, pepper sauce, dark red kidney beans

Taken from cookeatshare.com/recipes/artichoke-and-kidney-bean-paella-69673 (may not work)