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    Artichoke and Kidney Bean Paella


    Source of Recipe


    Betty Crocker

    List of Ingredients




    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
    1 can (15 to 16 ounces) dark red kidney beans, rinsed and drained
    1 jar (6 ounces) marinated artichoke hearts, drained

    Recipe



    . 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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