Pepper and Corn Paella

This is done in a rice cooker and was found on the rice cooker group on Yahoo. You could probably add meat to this and have it as a main dish. It can also be used as a side dish or even a small lunch meal.

• Ready In: 55 mins
• Serves: 4-6

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

Directions

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.