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Artichoke and                         Kidney Bean Paella

INGREDIENTS
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 cup frozen peas
1/2 teaspoon ground turmeric (or 1/8 tsp. saffron)
3 drops red pepper sauce
1- 15 oz can dark red kidney beans, rinsed & drained
1- 6 oz. jar marinated artichoke hearts, drained



INSTRUCTIONS
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

Per serving: 117 Calories (kcal); 5g Total Fat;
(36% calories from fat); 4g Protein; 15g Carbohydrate;
1mg Cholesterol; 469mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

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A SPECIAL THANKS TO THE VEGETARIAN VOICE

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except with permission from Michael McKennedy © 2000


This site created by: Michael McKennedy
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Last Update: 03/26/2000