Vegetarian Paella

Yield: 6 servings

1 Tablespoon vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 cup basmati, texmati, jasmine or long grained white rice
1/2 teaspoon ground tumeric
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
3/4 teaspoon salt
14.5 ounce can recipe-ready diced tomatoes in juice, drained, with juice
reserved
1 small bay leaf (optional)
1 cup frozen corn, thawed
1 cup frozen peas, thawed
19 ounce can kidney beans, drained and rinsed
1/2 dark seedless raisins
1/4 cup sliced almonds, toasted

Heat oil in large skillet over medium heat. Add onions; saute 3 minutes.
Add garlic; saute 1 minute. Stir in rice, tumeric, cumin, cinnamon and
salt. Add enough water to drained tomato juice to make 1 3/4 cups. Add to
skillet with bay leaf, if using. Bring to boiling. Lower heat; cover and
simmer for 10 minutes. Stir in corn, peas, beans, drained tomatoes and
raisins. Cover and simmer 10 minutes or until rice is tender and liquid is
absorbed.
To serve, spoon into large serving bowl. Remove the bay leaf. Sprinkle
with the almonds.

Source: Family Circle

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