Rice With Zucchini and Red Pepper
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2tablespoons olive oil
- ½cup finely chopped onions
- 2teaspoons finely chopped garlic
- 2small zucchini, about ½ pound, trimmed and cut into half-inch cubes
- 1sweet red pepper, cored, seeded, deveined and cut into quarter-inch cubes
- 1cup converted rice
- 2sprigs fresh thyme or 1 teaspoon dried
- 1bay leaf
- 1teaspoon ground coriander
- 1½cup fresh chicken broth or water
- salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
301 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 7 grams protein; 596 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the olive oil in a heavy saucepan, then add the onions, garlic, zucchini and red peppers. Stir until wilted.
- Step 2
Add the rice and stir to blend. Cook briefly. Add the thyme, bay leaf, coriander, chicken broth and salt and pepper to taste. Bring to a boil, stirring, and cover tightly. Simmer for 17 minutes.
- Step 3
Uncover, remove the sprig of thyme and the bay leaf. Stir with a fork to fluff lightly.
Private Notes
Comments
Lovely, simple comfort food. I make it with brown rice, either Basmati or round. Leftovers were warmed the next day in a skillet, then freshened with chopped parsely.
This dish also can be scaled to different quantities easily and accurately. Whether you make it for two or for eight, it works every time.
Very basic dish that can be used with most anything. Good way to use extra veggies. I used Carolina long-grain rice and it turned out perfect. I omitted the ground coriander but would change my flavor profile and use other herbs or spices depending on main dish.
Lovely, simple comfort food. I make it with brown rice, either Basmati or round. Leftovers were warmed the next day in a skillet, then freshened with chopped parsely.