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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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 29 (9%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 8.9mg||0 %|
|Potassium 466mg||12 %|
|Total Carbohydrate 64g||19 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 58.8g|
|Protein 6.7g||10 %|
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Calories per serving: 307
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