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Artichoke and Kidney Bean Paella

 11 Ratings
1 Comments
  • Prep Time 10 min
  • Total Time 35 min
  • Servings 4
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A meatless twist on a traditional Spanish stovetop dish.

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
Calories from Fat
55
% Daily Value
Total Fat
6 g
6%
Saturated Fat
1 g
1%
Cholesterol
0mg
0%
Sodium
860 mg
860%
Total Carbohydrate
77 g
77%
Dietary Fiber
12 g
12%
Protein
16 g
16%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
32%
32%
Exchanges:
4 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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