Ingredients
- 2 tablespoons oil (extra-virgin olive oil)
- 1 small dried red chile pepper, such as chile de arbol, broken
- 1 medium onion, quartered and thinly sliced
- 2 cloves garlic, minced
- 2 large tomatoes, (ripe, seeded and diced)
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 green bell pepper, thinly sliced
- 1 teaspoon paprika, preferably Spanish
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 1/4 cups dry white rice (short-grain)
- 3 cups vegetable broth,
- 2 tablespoons finely minced fresh flat-leaf parsley, for garnish
- 6 lemon wedges, for garnish
How to Make
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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.
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Step 2: Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.
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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.
We hope you enjoy this recipe!
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