45-Min Veggie Rice Corn Fry

• 1 tablespoon vegetable oil
• 1 each onions chopped
• 2 cloves garlic minced
• 1 cup arborio (short-grain) rice
• 1/4 teaspoons turmeric
• 2 cups vegetable stock warm
• 1/4 teaspoons salt
• 1/4 teaspoons black pepper
• 1 each sweet red bell peppers
• 1 each green bell peppers
• 2 each italian plum (roma) tomatoes
• 1 1/2 cups corn
• 1 x parsley leaves fresh, chopped

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.
7. Stir peppers and tomatoes into pan; cook, covered, for 15 minutes or until rice is almost tender.
8. Stir in corn; cook, covered for about 5 minutes or until liquid has evaporated.
9. Garnish with parsley.
10. Serve with a crusty roll and crunchy-crisp marinated salad.
11. 4 servings for $5.

vegetable oil, onions, garlic, arborio, turmeric, vegetable stock warm, salt, black pepper, sweet red bell peppers, green bell peppers, italian plum, corn, parsley

Taken from recipeland.com/recipe/v/45-min-veggie-rice-corn-fry-50747 (may not work)