Garlic And Vegetable Rice

• 1 bulb garlic
• 2 tbsp olive oil
• 1 None medium Spanish onion, sliced thinly
• 1 None medium red pepper, sliced thinly
• 1 None medium green pepper, sliced thinly
• 4 None medium tomatoes, peeled, sliced thinly
• 4 oz green beans, trimmed, halved
• 2 None small baby eggplants, sliced thinly
• 1/4 cup dried currants
• 1 tsp ground sweet paprika
• 10.5 oz long-grain white rice
• 3 cups boiling vegetable stock

1. Preheat oven to 350u0b0F. Brush garlic bulb with olive oil. Bake, uncovered, for 30 mins, or until slightly soft.
2. Heat remaining oil in a large Dutch oven over medium heat. Cook onion, peppers, tomatoes, green beans and eggplants, stirring, for 10 mins, or until vegetables are tender. Stir in currants and paprika.
3. Sprinkle rice over vegetables. Pour stock over rice. Place garlic in center of mixture. Bake for 30 mins, stirring halfway, or until rice is just tender.

garlic, olive oil, spanish onion, red pepper, green pepper, tomatoes, green beans, baby eggplants, currants, ground sweet paprika, longgrain white rice, boiling vegetable stock

Taken from recipes-plus.com/api/v2.0/recipes/37048 (may not work)