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Artichoke and Kidney Bean Paella

1 tb Olive oil
1 md Onion; chopped
2 Cloves garlic; minced
1 14.5 oz. can vegetable broth
1 c Uncooked long-grain rice
1 c Frozen peas
1/2 ts Ground turmeric; (or 1/8 tsp. saffron)
3 dr Red pepper sauce
1 15 oz can dark red kidney beans; rinsed & drained
1 6 oz. jar marinated artichoke hearts; drained


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.


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