Pepper Corn Paella - Vegetarian Dish

1 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, minced
1 cup short-grain rice
1/4 tsp turmeric
2 cup vegetable stock, warm
1/4 tsp salt
1/4 tsp pepper
1 sweet red pepper
1 sweet green pepper
2 plum tomatoes
1 1/2 cup corn kernels
fresh parsley, chopped

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 green salad.