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Ingredientes
- 1 Tbsp. Vegetable oil
- 1 x Onion, minced
- 2 x Garlic cloves, chopped
- 1 c. Short-grain rice
- 1/4 tsp Turmeric
- 2 c. Vegetable stock, hot
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 1 x Sweet red pepper
- 1 x Sweet green pepper
- 2 x Plum tomatoes
- 11/2 c. Corn kernels
- Fresh parsley, minced
Direcciones
- In large nonstick skillet or possibly paella pan, heat oil over medium heat; cook onion, garlic, rice and turmeric for 4 min or possibly till onion is softened. Stir in stock, salt and pepper; bring to boil. Reduce heat, cover and simmer for 10 min.
- 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 min or possibly till rice is almost tender.
- Stir in corn; cook, covered for about 5 min or possibly till liquid has evaporated.
- Garnish with parsley.
- Serve with a crusty roll and crunchy-crisp marinated salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 395g | |
| Recipe makes 4 servings | |
| Calories 354 | |
| Calories from Fat 42 | 12% |
| Total Fat 4.86g | 6% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 628mg | 26% |
| Potassium 618mg | 18% |
| Total Carbs 73.93g | 20% |
| Dietary Fiber 5.8g | 19% |
| Sugars 8.73g | 6% |
| Protein 8.42g | 13% |
