Prep Time:
Yield: Scale
Ingredients
- 2 Tablespoons olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 bag frozen corn
- 2 cups uncooked Arborio rice
- 6–8 cups chicken or vegetable broth
- 1/4 cup vegan butter
- 1–2 teaspoons salt (to taste)
- 1/2–1 teaspoon black pepper
- Green onions for garnish
Instructions
- Heat broth in a saucepan and bring to a boil. Meanwhile, add the oil, onion, and bell pepper to a dutch oven and saute over medium heat for a few minutes, until softened. Add corn and cook until it is heated through. Stir in rice and allow to saute for a minute. Add 1/2 cup broth, and stir until it is absorbed. Continue adding broth 1/2 cup at a time, until it is all absorbed into the rice. You can stop adding broth when the rice is softened and ready to eat, which usually takes about 20-30 minutes. Stir in the butter, season with salt and pepper to taste, and garnish with green onions. Enjoy!
