INGREDIENTS
1
tablespoon olive oil
1
medium onion, chopped
1
serrano pepper,* finely chopped
1
red bell pepper, diced
1
green bell pepper, diced
3
cloves garlic, minced
1/2
teaspoon saffron threads, crushed
1/2
teaspoon paprika
1
cup uncooked long-grain white rice
3
cups water
1
can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
1
can (14 ounces) artichoke hearts in water, drained and cut into halves
1
cup frozen green peas
1‑1/2
teaspoons grated lemon peel
Fresh bay leaves (optional)
Lemon slices (optional)
*Serrano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- Preheat oven to 375°F. Heat oil in heavy ovenproof skillet over medium-high heat. Add onion, serrano pepper and bell peppers; cook and stir about 7 minutes.
- Add garlic, saffron and paprika; cook 3 minutes. Add rice; cook and stir 1 minute. Add water, chickpeas, artichoke hearts, green peas and lemon peel; mix well.
- Cover; bake 25 minutes or until rice is tender. Garnish with fresh bay leaves and lemon slices.
This recipe appears in:
European
NUTRITIONAL INFORMATION:
Sodium
561 mg
Protein
10 g
Fiber
5 g
Carbohydrate
60 g
Saturated Fat
1 g
Total Fat
10 g
Calories from Fat
24 %
Calories
371
DIETARY EXCHANGE:
Fat
1-1/2
Vegetable
2
Starch
3-1/2
