1. Slice onions and fry in the olive oil until browned. Remove from pan. 2. Chop red, green, yellow bell pepper and garlic and mix with cooked rice, chickpeas and corn. 3. Pour in the vegetable stock, mix well and season with salt, pepper and paprica to taste. 4. Mix in the browned onions (they should still be warm when mixed in!). 5. Can be made ahead, but should be taken out of the fridge about one hour before serving for the flavors to develop. ---------------------------------------------------------------------------
Nutrition
Ingredients
