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Cook Time:40 minsAdditional Time:50 minsTotal Time:1 hr 30 minsServings:6Yield:6 servings, 1 1/3 cups eachJump to Nutrition Facts
Cook Time:40 minsAdditional Time:50 minsTotal Time:1 hr 30 minsServings:6Yield:6 servings, 1 1/3 cups each
Cook Time:40 mins
Cook Time:
40 mins
Additional Time:50 mins
Additional Time:
50 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:6
Servings:
6
Yield:6 servings, 1 1/3 cups each
Yield:
6 servings, 1 1/3 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1small dried red chile pepper, such as chile de arbol, broken1medium onion, quartered and thinly sliced2clovesgarlic, minced2large ripe tomatoes, seeded and diced1medium zucchini, diced1red bell pepper, diced1green bell pepper, thinly sliced1teaspoonpaprika, preferably Spanish1teaspoondried thyme½teaspoonsalt⅛teaspoonfreshly ground pepper1 1/4 cups short-grain white rice, preferably Valencia (see Tip)3 cups vegetable broth, or reduced-sodium chicken broth2 tablespoons finely minced fresh flat-leaf parsley, for garnish6 lemon wedges, for garnish
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1small dried red chile pepper, such as chile de arbol, broken
1medium onion, quartered and thinly sliced
2clovesgarlic, minced
2large ripe tomatoes, seeded and diced
1medium zucchini, diced
1red bell pepper, diced
1green bell pepper, thinly sliced
1teaspoonpaprika, preferably Spanish
1teaspoondried thyme
½teaspoonsalt
⅛teaspoonfreshly ground pepper
1 1/4 cups short-grain white rice, preferably Valencia (see Tip)
3 cups vegetable broth, or reduced-sodium chicken broth
2 tablespoons finely minced fresh flat-leaf parsley, for garnish
6 lemon wedges, for garnish
DirectionsHeat 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.TipsTip: Valencia rice (sometimes called paella rice) is Spanish-grown, short-grain rice classically used when making paella. It differs from other short-grain rice because of its ability to absorb moisture without breaking down. When fully cooked, the individual grains of rice remain whole. ‘Bomba' is the best variety. Find it in specialty markets or online at tienda.com. Arborio rice can be used as a substitute, but yields a creamier dish.Originally appeared: EatingWell Magazine, September/October 2007
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.TipsTip: Valencia rice (sometimes called paella rice) is Spanish-grown, short-grain rice classically used when making paella. It differs from other short-grain rice because of its ability to absorb moisture without breaking down. When fully cooked, the individual grains of rice remain whole. ‘Bomba' is the best variety. Find it in specialty markets or online at tienda.com. Arborio rice can be used as a substitute, but yields a creamier dish.
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.
Tips
Tip: Valencia rice (sometimes called paella rice) is Spanish-grown, short-grain rice classically used when making paella. It differs from other short-grain rice because of its ability to absorb moisture without breaking down. When fully cooked, the individual grains of rice remain whole. ‘Bomba' is the best variety. Find it in specialty markets or online at tienda.com. Arborio rice can be used as a substitute, but yields a creamier dish.
Originally appeared: EatingWell Magazine, September/October 2007
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Nutrition Facts(per serving)206Calories5gFat36gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
