Basque Vegetable Rice

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.