ARTICHOKE AND KIDNEY BEAN PAELLA

1 tablespoon olive oil
1 medium onion chopped
2 cloves garlic minced
1 (14.5 oz.) can vegetable broth
1 cup uncooked long-grain rice
1 (15 oz.) can dark red kidney beans, rinsed and drained
1 cup frozen peas
1 (6 oz.) jar marinated artichoke hearts, drained
1/2 teaspoon ground turmeric (or 1/8 tsp. saffron)
3 drops red pepper sauce

Heat oil in a 12-inch skillet over medium-high heat. Cook onion and garlic in oil 3-4 minutes, stirring frequently, until crisp-tender.

Stir in broth and rice. Heat to boiling and then reduce heat. Cover and simmer 15 minutes.

Stir in remaining ingredients. Cook uncovered 5-10 more minutes, stirring occasionally, until rice and peas are tender.

Servings: 4
Source: Karen C. Greenlee