Artichoke and Kidney Bean Paella

Artichoke and Kidney Bean Paella

A meatless twist on a traditional Spanish stovetop dish.

Prep Time

10

Minutes

Total Time

35

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Serve this entr├ę with a spinach salad tossed with strawberries and poppy seed dressing.
Substitution
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:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 55 ),
  • Total Fat 6 g
    • (Saturated Fat 1 g,),
  • Cholesterol 0mg;
  • Sodium 860 mg;
  • Total Carbohydrate 77 g
    • (Dietary Fiber 12 g,
  • Protein 16 g;
Percent Daily Value*:
    Exchanges:
    • 4 Starch;
    • 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.