Rice & Veggie Skillet With Olive Oils From Spain

• 2 tablespoons Extra Virgin Picual
• 2 cloves garlic, minced
• 1/2 spanish onion, chopped
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1/2 cup frozen green peas
• 1 cup cherry tomatoes, halved
• 1 cup green beans, trimmed
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1 cup brown rice
• 2 cups vegetable stock
• 10 oz. coconut milk
• 1/2 lemon, juiced
• salt and pepper to taste
• 1 tbsp fresh parsley for garnish

1. In a large skillet, heat Extra Virgin Picual
2. and add onion and garlic. Cook 5 minutes until onion starts to become translucent.
3. Add bell pepper, mushrooms, peas, green beans, and tomatoes and cook another 2 to 3 minutes.
4. Add paprika, turmeric, rice, vegetable stock, coconut milk, salt and pepper. Stir and cover with a lid or sheet pan. Cook 35-40 minutes, stirring occasionally so the rice does not stick to the bottom of the pan. Once the rice is tender, add lemon juice and parsley and remove from heat. Serve.
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virgin picual, garlic, onion, red bell pepper, mushrooms, frozen green peas, cherry tomatoes, green beans, paprika, turmeric, brown rice, vegetable stock, coconut milk, lemon, salt, parsley

Taken from www.epicurious.com/recipes/food/views/rice-and-veggie-skillet-with-olive-oils-from-spain (may not work)