1
jar (6 ounces) marinated artichoke hearts, drained
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Steps
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.
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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.
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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;
*Percent Daily Values are based on a 2,000 calorie diet.
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