Pepper And Corn Paella Recipes

PEPPER AND CORN PAELLA

Pepper and Corn Paella image

This is done in a rice cooker and was found on the rice cooker group on Yahoo. You could probably add meat to this and have it as a main dish. It can also be used as a side dish or even a small lunch meal.

Provided by Nana Lee

Categories One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

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., and 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.

Nutrition Facts : Calories 306.1, Fat 4.6, SaturatedFat 0.7, Sodium 165.9, Carbohydrate 61.8, Fiber 5.7, Sugar 4.2, Protein 7

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