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| olive oil: 1 tsp |
| onions (chopped): 1/2 cup |
| garlic: 2 cloves (finely chopped) |
| soup - vegetable broth: 2 cups |
| frozen green peas: 1 cup |
| white rice: 1 cup (uncooked, long-grain rice) |
| ground turmeric: 1/2 tsp |
| chili sauce: 2 tsp |
| canned red kidney beans: 2 cups (drained) |
| artichoke hearts: 6 oz (marinated, drained) |
Credit: www.ifood.tv
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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.
2. Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
3. Stir in remaining ingredients. Cook uncovered 5 to 10 minutes, stirring occasionally, until rice and peas are tender.
