Quick Vegetarian Paella
|Onion||2 Cup (32 tbs), sliced|
|Garlic||1 Clove (5 gm), crushed|
|Long grain white rice||1 Cup (16 tbs)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Canned condensed chicken broth||10 3⁄4 Ounce, undiluted (1 can)|
|Red pepper||8 Ounce (1 large)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Frozen green peas||10 Ounce, thawed (1 package)|
|Tomatoes||2 , cut into eighths|
|Whole almonds||1⁄2 Cup (8 tbs), blanched|
1 In a 6-quart, dutch oven heat oil and saute onion and garlic for 5 minutes, until golden.
2 Add in rice, 1 teaspoon salt, turmeric and pepper; mix well.
3 Pour in cold water and chicken broth, bring to a boil and simmer covered for 15 minutes.
4 Stir in red peppers and green peas, cover and simmer just until the carrots are tender, about 5 minutes.
5 Combine cooked rice mixture with the vegetable mixture and mix well.
6 Add the tomatoes on top and simmer, covered for another 5 minutes.
7 Transfer to a serving dish.
8 In a small skillet, heat butter over medium heat and saute almonds for 1 minute until golden.
9 Sprinkle the almonds over paella and serve.