This vegetarian main dish makes a terrific meal with crusty rolls and a crunchy-crisp marinated salad.
- Portion size 4 servings
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