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Southwest
Vegetable Paella
From: Karen
C. Greenlee
Serving Size: 6
- 2 tablespoons olive oil
- 1 medium onion -- chopped
- 1 medium green pepper -- cut into 1" pieces
- 2 cloves garlic -- minced
- 1 cup long-grain white rice -- uncooked
- 1 14 1/2oz can vegetable broth
- 1 10 oz can diced tomatoes w/green chiles
- 1/4 teaspoon turmeric
- 1/4 teaspoon red pepper
- 1 15 oz can black beans -- rinsed & drained
- 1 11 oz can whole kernel corn -- drained
In a large skillet, heat olive oil and cook onion, green pepper, and
garlic till tender (4-5 mins).
Add rice, vegetable broth, tomatoes, & spices.
Bring to a boil, reduce heat to low, cover, and simmer 15 minutes.
Stir in black beans and corn, cover, and cook an additional 5 mins.
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