Pepper And Corn Paella Recipe

Name: Pepper And Corn Paella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 onion, chopped, 2 garlic cloves, minced, 1 cup short-grain rice, and more.

Yes, Pepper And Corn Paella falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pepper And Corn Paella

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