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Basque Vegetable Rice

 

.
46

Yield

6

servings

Prep

15

min

Cook

50

min

Ready

85

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

2 tablespoons olive oil, extra-virgin
1 small red chili peppers
dried, broken
*
1 medium onions
quartered and thinly sliced
2 cloves garlic
minced
2 large tomatoes
ripe, seeded and diced
1 medium zucchini
diced
1 each green bell peppers
thinly sliced
1 teaspoon paprika
preferably Spanish
1 teaspoon thyme
dried
*
½ teaspoon salt
teaspoon black pepper
freshly ground
*
1 ¼ cups arborio (short-grain) rice
white, preferably Valencia
*
3 cups stock
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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 310g (10.9 oz)
Amount per Serving
Calories 10247% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 594mg 25%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 8g
Vitamin A 18% Vitamin C 91%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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