45-Min Veggie Rice Corn Fry
4 servings for about $5 33
arborio (short-grain) rice
sweet red bell peppers
green bell peppers
italian plum (roma) tomatoes
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.