Category : Vegetarian

Yield: 4 Servings

Ingredients (Help):
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
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

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,

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