Pepper and Corn Paella

Recipe by Nana Lee
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Stir in stock, salt and pepper; bring to boil; reduce heat, cover and simmer for 10 minutes.
  • Meanwhile, cut green and red peppers in half lengthwise; remove core and membranes., and cut in half crosswise; cut lengthwise into strips.
  • Core and chop tomatoes.
  • Stir peppers and tomatoes into pan; cook, covered, for 15 minutes or until rice is almost tender.
  • Stir in corn; cook, covered for about 5 minutes or until liquid has evaporated.
  • Garnish with parsley.
  • Serve with a crusty roll and crunchy-crisp marinated salad.
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