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30-Min: Pepper Corn Paella - Vegetarian

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Vegetables

Ingredients:

  • 1 tb Vegetable oil
  • 1 Onion; chopped
  • 2 Garlic cloves; minced
  • 1 c Short-grain rice
  • 1/4 ts Turmeric
  • 2 c Vegetable stock; warm
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 1 Sweet red pepper
  • 1 Sweet green pepper
  • 2 Plum tomatoes
  • 1 1/2 c Corn kernels

Directions:

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.
 
4 servings for $5.23CDN [Aug 95]
 
Per Serving: about 365 calories, 7 g protein, g fat, 61 g carbohydrate,
 
Source: Canadian Living magazine, Aug 95 Article "30-Minute Summer Suppers" Recipe by Canadian Living Test Kitchen
 
From: Paul A. Meadows
 
Date: Fri, 21 Jun 1996 16:52:21 -0500
 
From: awilson@tfs.net
 
MM-Recipes Digest V3 #173
 
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.