ARTICHOKE AND KIDNEY BEAN PAELLA

Artichoke and Kidney Bean Paella image

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
2 garlic cloves, finely chopped
1 can (14 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
2 cups Progresso™ red kidney beans (from 19-oz can), drained, rinsed
1 jar (6 ounces) marinated artichoke hearts, drained

Steps:

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.
Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
Stir in remaining ingredients. Cook uncovered 5 to 10 minutes, stirring occasionally, until rice and peas are tender.

Nutrition Facts : Calories 380, Carbohydrate 77 g, Cholesterol 0 mg, Fiber 12 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 860 mg