What's This?
Serving size 6
Prep Time
Total Time


2 large red or yellow bell pepper3 cup fresh corn kernels (from 4-5 ears)4 cup vegetable broth or water2 ⅓ Tbsp 2 tablespoon plus 1 teaspoon extra-virgin olive oil1 large red onion, diced1 tsp chopped fresh thyme or 1/4 teaspoon dried1 bay leaf2 whole cloves pinch of saffron threads (see Note)2 large clove garlic, minced½ tsp salt¼ tsp freshly ground pepper1 tsp paprika (hot, sweet or smoked)1 Tbsp tomato paste1 ½ cup short-grained brown or arborio rice2 Tbsp minced flat-leaf parsley


1. Position racks in upper and lower thirds of oven; preheat broiler. Place bell peppers on a baking sheet and broil on the top rack, turning every 5 minutes, until the skin is blistered on all sides, 20 to 25 minutes. Transfer the peppers to a large bowl, cover and let steam until the skins are loosened, 10 minutes. Uncover; when cool enough to handle, remove the skins. Discard stems, seeds and ribs; dice the peppers into small pieces.

2. To roast garlic for Roasted Garlic Mayonnaise: Reduce oven temperature to 350°F. Place the head of garlic on a piece of foil, drizzle with 1 teaspoon oil and wrap into a package. Roast directly on the oven rack until the cloves are soft, 30 to 40 minutes.

3. Meanwhile, heat a deep, straight-sided, 12-inch, ovenproof skillet or Dutch oven over high heat. Add corn and cook, stirring occasionally, until the kernels are moderately browned, 2 to 4 minutes; transfer to a bowl.

4. Bring broth (or water) to a simmer in a saucepan: 3 1/2 cups for brown rice, 4 cups for arborio.

5. Wash and dry the skillet or Dutch oven, return it to high heat and add oil. Add the diced peppers, the corn, onion, thyme, bay leaf, cloves and saffron. Cook, stirring frequently, until the vegetables are seared, about 2 minutes. Reduce heat to medium; add minced garlic, salt and pepper and cook, stirring frequently, for 3 minutes. Add paprika, tomato paste and rice; cook, stirring occasionally, for 2 minutes more. Stir in simmering broth (or water). Bring to a boil. Cover and transfer to the oven.

6. Bake until the liquid is absorbed and the rice is tender: 40 to 50 minutes for brown rice, 30 minutes for arborio. Let the rice stand, covered, for 5 minutes.


1 head garlic
5 ½ tsp extra-virgin olive oil, divided
½ cup silken tofu (4 1/2 ounces)
1 Tbsp lemon juice, or to taste
½ tsp paprika
¼ tsp salt
⅛ tsp cayenne pepper


7. To prepare Roasted Garlic Mayonnaise: Squeeze the roasted garlic (Step 2) into a blender or food processor. Add the remaining 4 1/2 teaspoons oil, tofu, lemon juice, paprika, salt and cayenne. Puree until smooth, scraping down the sides of the bowl once or twice, if necessary. Transfer to a small bowl.

8. Remove the bay leaf and cloves from the rice. Garnish with parsley; serve with the garlic mayonnaise.

Tip: To cut kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.

Note: The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops or at It will keep in an airtight container for several years.

To Make Ahead: Cover and refrigerate the baked rice and mayonnaise separately for up to 3 days.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 6 Total

  • Calories 343 14%
  • Calories from fat 81 22%
  • Total Fat 9gm 21%
  • Sodium 520mg 28%
  • Total Carbohydrates 64gm
  • Fiber 7gm
  • Protein 8gm

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Healthy, High Fiber, Low Cholesterol, Low Fat, Vegetable, Tofu, Rice, Tomato, American, Easy, Baking, Fall, Summer, Entertaining

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