Vegetable Paella

Serves 4 to 6

Ingredients:

1 tablespoon olive oil
½ cup medium white onion, chopped
½ red or green bell pepper, washed and diced
1 cup medium-grain white rice, such as Cal Rose or Arborio
1/8 teaspoon turmeric
2 cups chicken or vegetable broth
2 medium tomatoes, diced
¼ teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon dried thyme
3 saffron threads, optional
1 cup fresh or frozen peas
1 tablespoon chopped parsley

In a large skillet or paella pan, heat the olive oil over medium-high heat. Add the onion and bell pepper and cook for 2 to 3 minutes, stirring often until the vegetables have softened. Stir in the rice and turmeric and cook 1 minute more. Add the broth, tomatoes, salt, paprika, thyme and saffron, if using. Bring to a boil, stir once, cover and reduce the heat to low. Cook for 25 to 30 minutes, until all the liquid has been absorbed. Add the peas and parsley. Remove from the heat and let sit, covered, for 5 to 10 minutes before serving. — Reprinted with permission, © 2005 Lynn Walters and Jane Stacey, www.cookingwithkids.net