30-Min- Pepper Corn Paella - Vegetarian Dish

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1 Sweet green pepper
2 Plum tomatoes
2 c Vegetable stock, warm
1 Onion; chopped
2 Garlic; minced
1 1/2 c Corn kernels
1/4 ts Pepper
Fresh parsley, chopped
1 tb Vegetable oil
1 c Short-grain rice
1/4 ts Turmeric
1/4 ts Salt
1 Sweet red pepper

Original recipe makes 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 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 [-=PAM=-] PA_Meadows@msn.com

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