Artichoke and Kidney Bean Paella

 

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

• 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.