Pepper Corn Paella - Vegetarian

(Acer)
Yield: 4 Servings

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
1 fresh parsley, chopped

Instructions

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.

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