Pepper And Corn Paella

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup short-grain rice
• 1/4 teaspoon turmeric
• 2 cups vegetable stock, warm
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 sweet red pepper
• 1 sweet green pepper
• 2 plum tomatoes
• 1 1/2 cups corn kernels
• 1 bunch fresh parsley, chopped, leaves only

Recipe

• 1 in large nonstick skillet or paella pan, heat oil over medium heat; cook onion, garlic, rice and turmeric for 4 minutes or until onion is softened.
• 2 stir in stock, salt and pepper; bring to boil; reduce heat, cover and simmer for 10 minutes.
• 3 meanwhile, cut green and red peppers in half lengthwise; remove core and membranes., and cut in half crosswise; cut lengthwise into strips.
• 4 core and chop tomatoes.
• 5 stir peppers and tomatoes into pan; cook, covered, for 15 minutes or until rice is almost tender.
• 6 stir in corn; cook, covered for about 5 minutes or until liquid has evaporated.
• 7 garnish with parsley.
• 8 serve with a crusty roll and crunchy-crisp marinated salad.