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Categories:
vegetable broth onion garlic bell pepper short grain brown rice saffron kidney beans salt freshly ground black pepper
Viewed: 91 - Published at: 7 years agoIngredients
- 31/2 cups vegetable broth
- 1 large onion, chopped
- 2 garlic cloves, chopped
- 1 medium green or red bell pepper, seeded and chopped
- 11/2 cups short-grain brown rice
- 1 teaspoon saffron
- 1/4 teaspoon crushed red pepper
- 1 (15-ounce) can artichoke hearts, drained, or 1 (8- ounce) package frozen artichoke hearts
- 1 cup fresh or frozen green peas
- 1 (15-ounce) can kidney beans, drained
- Sea salt to taste
- Freshly ground black pepper to taste
Method
- 1. Heat 1/2 cup broth in a heavy skillet over medium-high heat. Add the onion, garlic, bell pepper, and rice and saute for 5 minutes.
- 2. Add remaining 3 cups broth, saffron, and crushed red pepper. Bring to a boil, cover, and cook over low heat for 45 minutes. Add the artichoke hearts, peas, and beans. Cover and cook for an additional 10 minutes, until rice is tender. Season with salt and black pepper.
