** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. 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.
2. Stir in stock, salt and pepper; bring to boil.
3. Reduce heat, cover and simmer for 10 minutes.
4. Meanwhile, cut green and red peppers in half lengthwise; remove core and membranes.
5. Cut in half crosswise; cut lengthwise into strips.
6. Core and chop tomatoes. Stir peppers and tomatoes into pan; cook, covered, for 15 minutes or until rice is almost tender.
7. Stir in corn; cook, covered for about 5 minutes or until liquid has evaporated.
8. Garnish with parsley. Serve with a crusty roll and crunchy-crisp marinated salad.
Comments on 30-Min: Pepper Corn Paella - Vegetarian Dish Recipe:
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Posted by a Visitor - February 22, 2013
Made this and added some chicken. My family loved it :D
Dietary Notes:
This recipe is low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 79% of your daily recommended intake per serving. This recipe is high in Vitamin C with 60% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Bell Pepper, Tomato, Rice, Corn, Garlic, Onion allergies.
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