Basque Vegetable Rice
Recipe: #14433
September 30, 2014
Categories: Side Dishes, Rice, White Rice, Spanish, One-Pot Meal, Sunday Dinner, Gluten-Free, Kosher Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, Vegetarian Dinner, Vegan Dinner, more
"Eating well"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (747.4 g)
- Calories 397.3
- Total Fat - 9.6 g
- Saturated Fat - 1.4 g
- Cholesterol - 1 mg
- Sodium - 1965.6 mg
- Total Carbohydrate - 80.8 g
- Dietary Fiber - 12.4 g
- Sugars - 14.8 g
- Protein - 10.6 g
- Calcium - 143.6 mg
- Iron - 5.2 mg
- Vitamin C - 236.4 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Heat oil in a 12-inch cast-iron skillet over medium heat. Add chile pepper, onion and garlic and cook, stirring often, until the onion is soft but not browned, about 6 minutes.
Step 2
Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.
Step 3
Add rice; stir to coat well with the tomato mixture. Add broth; bring to a boil. Reduce heat to low, cover and simmer until the rice is tender, 25 to 30 minutes. Serve hot directly from the pan, garnished with parsley and lemon wedges, if desired.
Tips
No special items needed.
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