| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetable | 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 |
INSTRUCTIONS
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.
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