45-Min Veggie Rice Corn Fry
4 servings for about $5
Yield
4 servingsPrep
5 minCook
40 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | cup |
arborio (short-grain) rice
|
*
|
| ¼ | teaspoons |
turmeric
|
|
| 2 | cups |
vegetable stock
warm |
|
| ¼ | teaspoons |
salt
|
|
| ¼ | teaspoons |
black pepper
|
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
green bell peppers
|
|
| 2 | each |
italian plum (roma) tomatoes
|
|
| 1 ½ | cups |
corn
|
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 237 | ml |
arborio (short-grain) rice
|
*
|
| 1.3 | ml |
turmeric
|
|
| 473 | ml |
vegetable stock
warm |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
green bell peppers
|
|
| 2 | each |
italian plum (roma) tomatoes
|
|
| 355 | ml |
corn
|
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
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.
