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Ingredients

• 2 large red or yellow bell peppers
• 3 cups fresh corn kernels (from 4-5 ears)
• 3 1/2-4 cups vegetable broth or water
• 2 tablespoons plus 1 teaspoon extra-virgin olive oil
• 1 large red onion, diced
• 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
• 1 bay leaf
• 2 whole cloves
• Pinch of saffron threads (see Note)
• 2 large cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 teaspoon paprika (hot, sweet or smoked)
• 1 tablespoon tomato paste
• 1 1/2 cups short-grained brown or arborio rice
• 2 tablespoons minced flat-leaf parsley
• Roasted Garlic Mayonnaise
• 1 head garlic
• 5 1/2 teaspoons extra-virgin olive oil, divided
• 1/2 cup silken tofu (4 1/2 ounces)
• 1 tablespoon lemon juice, or to taste
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper

Description

Baked Rice With Roasted Corn, Peppers & Onions - The Huffington Post

Kitchen Daily