Ingredients Jump to Instructions ↓

  1. 1 tablespoon Vegetable oil

  2. 1 Onion; chopped

  3. 2 Garlic cloves; minced

  4. 1 cup Short-grain rice

  5. teaspoon Turmeric

  6. 2 cups Vegetable stock; warm

  7. teaspoon Salt

  8. teaspoon Pepper

  9. 1 Sweet red pepper

  10. 1 Sweet green pepper

  11. 2 Plum tomatoes

  12. 1 1/2 cup Corn kernels

Instructions Jump to Ingredients ↑

  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.

  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. 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.

  4. Garnish with parsley.

  5. Serve with a crusty roll and crunchy-crisp marinated salad.

  6. 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@...

  7. MM-Recipes Digest V3 #173 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .


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