Artichoke and Kidney Bean Paella

A meatless twist on a traditional Spanish stovetop dish.

Save and Share

false

( 11 Ratings)

11 Ratings

5 Stars 45%

4 Stars

3 Stars 18%

2 Stars

1 Stars 27%

Member Reviews ( 1 )

e8b94976-3d6a-4641-978a-ecf9cf19f7bc

Prep Time 10 min
Total Time 35 min
Servings 4

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

2: cups Progresso® red kidney beans (from 19-oz can), drained, rinsed

1: jar (6 ounces) marinated artichoke hearts, drained

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

Directions

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.

EXPERT TIPS

Expert Tips

Serve this entré with a spinach salad tossed with strawberries and poppy seed dressing.

The turmeric adds a nice flavor and golden color to this Spanish dish, but you can substitute 1/8 teaspoon saffron threads for the turmeric. Crush the threads just before using.

Got questions? Our experts have the answers. Ask Betty now.