Pepper Corn Paella

Author: Canadian Living

This vegetarian main dish makes a terrific meal with crusty rolls and a crunchy-crisp marinated salad.

  • Portion size 4 servings


  • 1 tablespoon vegetable oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 cup short grain rice
  • 1/4 teaspoon turmeric
  • 2 cups warm vegetable stock
  • 1/4 teaspoon each salt and pepper
  • 1 sweet green pepper
  • 1 sweet red pepper
  • 2 plum tomatoes
  • 1 1/2 cup corn kernels
  • fresh parsley


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.

Nutritional facts <b>Per serving:</b> about

  • Protein 7 g
  • Calories 305.0
  • Total fat 4 g
  • Total carbohydrate 61 g
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Pepper Corn Paella