Artichoke and Kidney Bean Paella

A meatless twist on a traditional Spanish stovetop dish.

  • 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
  • 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%;
Vitamin C
10%;
Calcium
8%;
Iron
32%;
Exchanges:
4 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.