Artichoke & Kidney Bean Paella

1 Tbs olive oil
1 Tbs dried minced onion
2 cloves garlic, minced
1 14.5oz can vegetable broth
1 cup uncooked regular long grain rice
1 cup frozen green peas
1/2 tsp ground turmeric
2 or 3 drops of red pepper sauce
1 can 15-16oz dark red kidney beans, rinsed and drained
1 6oz jar marinated artichoke hearts, drained

1) Heat oil in 12-inch skillet over medium-high heat. Cook onion and garlic in oil 2 minutes, stirring frequently.
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.

Review: I used jasmine rice, which I'm a big fan of (thanks to Tiffany!). This was such a yummy dish, but it didn't yield any leftovers!! I will totally make this again, but next time double the quantity!