Vegetarian Spanish Rice with Zucchini
Submitted by ;hardheads
Colorful vegetarian Spanish rice loaded with zucchini, bell peppers, and tomatoes in savory Southwest spices. Meatless comfort food ready in 40 minutes.
YIELD
1 servingsPREP
10 minCOOK
30 minREADY
40 minThis vegetarian Spanish rice brings all the Southwest flavor without any meat.
Zucchini and red bell peppers add color and texture alongside the traditional tomato base, while cumin and Southwest seasonings give it that authentic kick.
The vegetables sauté first to develop their sweetness, then mingle with the rice for a one-pot side dish that’s hearty enough to be the main event.
Kitchen Tips
- Use day-old cooked rice for best texture and to prevent mushiness
- Sauté vegetables in vegetable broth instead of oil to keep it fat-free
- Add a squeeze of fresh lime juice before serving to brighten all the flavors
- Leftovers make excellent filling for burritos or stuffed peppers
Ingredients
Directions
Sauté onion, garlic, celery, bell pepper, zucchini in a little water or veggie broth.
When tender add the tomato sauce, tomatoes and spices and simmer for about 20 minutes or while the rice is cooking.
When rice and sauce are finished cooking combine the two.
If you have any cilantro in the house, you could add some chopped to the finished product.
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