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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 4 |
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Directions: 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.
Per Serving: about 365 calories, 7 g protein, g fat, 61 g carbohydrate,
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