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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