Pepper And Corn Paella - cooking recipe

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

Preparation

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.