Rice With Zucchini and Red Pepper
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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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.
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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.
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.
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