Pepper Corn Paella

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Pepper Corn Paella

 

1 tbsp. vegetable oil

1 onion; chopped

2 garlic cloves; minced

1 cup short-grain rice

1/4 ts turmeric

2 cups vegetable stock, warm

1/4 tsp. salt

1/4 tsp. pepper

1 sweet red pepper

1 sweet green pepper

2 plum tomatoes

1 1/2 cups corn kernels

1 fresh parsley, chopped

 

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. Stir in

stock, salt and pepper; bring to boil. Reduce heat, cover and simmer for 10

minutes. Meanwhile, cut green and red peppers in half lengthwise; remove core

and membranes. Cut in half crosswise; cut lengthwise into strips. Core and chop

tomatoes. Stir peppers and tomatoes into pan; cook, covered, for 15 minutes or

until rice is almost tender. Stir in corn; cook, covered for about 5 minutes or

until liquid has evaporated. Garnish with parsley. Serve with a crusty roll and

crunchy-crisp marinated salad.