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Title: 30-Min: Pepper Corn Paella - Vegetarian
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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