45-Min Veggie Rice Corn Fry
A one-pan vegetable rice that cooks paella-style: arborio rice simmered with turmeric, peppers, tomatoes, and sweet corn. A budget-friendly, vegan-ready dinner with golden, tender grains.
YIELD
4 servingsPREP
5 minCOOK
40 minREADY
45 minCall it a vegetable paella or a loaded rice skillet, either way this one-pan dinner turns pantry staples into something colorful and satisfying on a budget.
Arborio rice is the smart choice. Its high starch gives the dish a creamy, paella-like body, and a pinch of turmeric tints the grains a sunny gold. Toasting the rice with the onion, garlic, and turmeric before the stock goes in builds a deeper, nuttier flavor.
The vegetables go in stages, which matters. Peppers and tomatoes join partway through so they soften into the rice, then sweet corn goes in near the end to keep its juicy pop. Cook until the liquid evaporates and the rice is tender.
It’s flexible and forgiving. Use whatever vegetables you have, keep it vegan with vegetable stock, and round it out with a crusty roll and a crisp salad.
Kitchen Tips
- Toast the rice with the aromatics and turmeric first for deeper flavor and golden color.
- Add the vegetables in stages, as the recipe does, so each keeps its texture.
- Resist over-stirring once the stock is in; let the rice absorb the liquid undisturbed.
- Cook until the liquid has fully evaporated for tender, fluffy grains rather than soupy ones.
Variations
- Add peas, zucchini, or chickpeas for more substance.
- Stir in smoked paprika or a pinch of saffron for a more classic paella flavor.
- Finish with a squeeze of lemon and extra parsley to brighten it.
Ingredients
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.
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.
4 servings for $5.
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