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Artichoke and Kidney Bean Paella

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By Betty Crocker Kitchens
Updated Oct 9, 2006
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A meatless twist on a traditional Spanish stovetop dish.

Artichoke and Kidney Bean Paella

  • Prep Time 10 min
  • Total 35 min
  • Servings 4
  • Ingredients 10
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Ingredients

  • 1 tablespoon olive or vegetable oil
  • 1 medium onion, chopped (1/2 cup)
  • 2 garlic cloves, finely chopped
  • 1 can (14 ounces) vegetable broth
  • 1 cup uncooked regular long-grain rice
  • 1 cup frozen green peas
  • 1/2 teaspoon ground turmeric
  • 2 drops red pepper sauce
  • 2 cups Progresso™ red kidney beans (from 19-oz can), drained, rinsed
  • 1 jar (6 ounces) marinated artichoke hearts, drained

Instructions

  • Step 
    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.
  • Step 
    2
    Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
  • Step 
    3
    Stir in remaining ingredients. Cook uncovered 5 to 10 minutes, stirring occasionally, until rice and peas are tender.

Nutrition

380 Calories
6 g Total Fat
16 g Protein
77 g Total Carbohydrate

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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