Preparation:
1. In a large nonstick skillet or paella pan heat oil over mediumheat; cook onion, garlic, rice, and turmeric for 4 minutes or until onion is softened.
2. Stir in stock, salt and pepper and bring to a boil. Reduce heat, cover and simmer for 10 minutes.
3. Meanwhile, cut green and red pepper into julienne strips. Seed tomatoes and chop. Stir all into pan with rice; cook covered for 15 minutes or until rice is almost tender.
4. Stir in corn, cook covered for 5 more minutes or until all the liquid has evaporated. |
