Instructions: 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 salad.

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