Basque Vegetable Rice

By cprzybyl

Nutritional Info (Per serving):
Calories: 250, Saturated Fat: 1g, Sodium: 434mg, Dietary Fiber: 5g, Total Fat: 6g, Carbs: 45g, Cholesterol: 0mg, Protein: 5g
Carb Choices: 2.5

Ingredients

• 2 tablespoon oil, olive, extra virgin 1 small pepper, red chile, dried, arbol, broken 1 medium onion(s), quartered and thinly sliced 2 clove(s) garlic, minced 2 medium tomato(es), ripe, seeded, diced

Preparation

Step 1

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.

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


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.