Pepper And Corn Paella

Name: Pepper And Corn Paella
Ingredients: 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

13 ingredients

8 steps

Ingredients

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

Directions

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.