Pepper And Corn Paella

• 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.

vegetable oil, onion, garlic, shortgrain rice, turmeric, vegetable stock, salt, pepper, sweet red pepper, sweet green pepper, tomatoes, corn kernels, parsley

Taken from www.food.com/recipe/pepper-and-corn-paella-318200 (may not work)