Pepper Corn Paella
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 305 |
| pro | 7 g |
| total fat | 4 g |
| carb | 61 g |
This vegetarian main dish makes a terrific meal with crusty rolls and a crunchy-crisp marinated salad.
Ingredients
Preparation
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 I5 minutes or until rice is almost tender.
Stir in corn; cook, covered for about 5 minutes or until liquid has evaporated. Garnish with parsley.
- Keywords : Main Course; Skillet; Rice; Red pepper; Green pepper; Corn; Tomatoes;
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