Basque Vegetable Rice

85 minutes Prep: 15 minutes Cook: 50 minutes

102 calories per serving view nutrition facts

happyzhangbo

6 servings suggest servings

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Ingredients

2	tablespoons	olive oil, extra-virgin
1	small	red chili pepper	dried, broken
1	medium	onion	quartered and thinly sliced
2	cloves	garlic	minced
2	large	tomatoes	ripe, seeded and diced
1	medium	zucchini	diced
1	each	green bell pepper	thinly sliced
1	teaspoon	paprika	preferably Spanish
1	teaspoon	thyme	dried
1/2	teaspoon	salt
1/8	teaspoon	black pepper	freshly ground
1 1/4	cups	short grain rice	white, preferably Valencia
3	cups	broth	vegetable
2	tablespoons	parsley leaves	finely minced fresh flat-leaf for garnish
6	each	lemon	wedges for garnish

Directions

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.

Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.

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.

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Nutrition Facts

Serving Size 310g

Amount per Serving

Calories 102 47% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 1.0g	4%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 594mg	25%
Total Carbohydrate 12.0g	4%
Dietary Fiber 2.0g	9%
Sugars 5.0g
Protein 4.0g	8%

Vitamin A	18%		Vitamin C	91%
Calcium	3%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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