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