A meatless twist on a traditional Spanish stovetop dish.
Artichoke and Kidney Bean Paella
- Prep Time 10 min
- Total 35 min
- Servings 4
- Ingredients 10
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
Instructions
-
Step1Heat oil in 12-inch skillet over medium-high heat. Cook onion and garlic in oil 3 to 4 minutes, stirring frequently, until crisp-tender.
-
Step2Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
-
Step3Stir in remaining ingredients. Cook uncovered 5 to 10 minutes, stirring occasionally, until rice and peas are tender.
Nutrition
380
Calories
6 g
Total Fat
16 g
Protein
77 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 55
- Total Fat
- 6 g
- Saturated Fat
- 1 g
- Cholesterol
- 0mg
- Sodium
- 860 mg
- Potassium
- 740 mg
- Total Carbohydrate
- 77 g
- Dietary Fiber
- 12 g
- Protein
- 16 g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 10%
- 10%
- Calcium
- 8%
- 8%
- Iron
- 32%
- 32%
Exchanges:
4 Starch; 2 Vegetable;Recipe Tips
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