Artichoke And Kidney Bean Paella Recipe
Servings: 4
Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 med onion, minced
- 2 x cloves garlic, chopped
- 1 x 14.5 ounce. can vegetable broth
- 1 c. uncooked long-grain rice
- 1 c. frzn peas
- 1/2 tsp grnd turmeric, (or possibly 1/8 teaspoon saffron)
- 3 dsh red pepper sauce
- 1 x 15 ounce can dark red kidney beans, rinsed & liquid removed
- 1 x 6 ounce. jar marinated artichoke hearts, liquid removed
Directions
- Heat oil in a 12-inch skillet over medium-high heat. Cook onion and garlic in oil 3-4 min, stirring frequently, till crisp-tender.
- Stir in broth and rice. Heat to boiling and then reduce heat. Cover and simmer 15 min.
- Stir in remaining ingredients. Cook uncovered 5-10 more min, stirring occasionally, till rice and peas are tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 353g | |
| Recipe makes 4 servings | |
| Calories 353 | |
| Calories from Fat 41 | 12% |
| Total Fat 4.66g | 6% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 837mg | 35% |
| Potassium 487mg | 14% |
| Total Carbs 65.26g | 17% |
| Dietary Fiber 10.4g | 35% |
| Sugars 6.1g | 4% |
| Protein 12.19g | 20% |
