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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. 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 |
Directions:
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; reduce heat, cover and simmer for 10 minutes.
3. Meanwhile, cut green and red peppers in half lengthwise; remove core and membranes., and cut in half crosswise; cut lengthwise into strips.
4. Core and chop tomatoes.
5. Stir peppers and tomatoes into pan; cook, covered, for 15 minutes or until rice is almost tender.
6. Stir in corn; cook, covered for about 5 minutes or until liquid has evaporated.
7. Garnish with parsley.
8. Serve with a crusty roll and crunchy-crisp marinated salad.
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