Basque Vegetable Rice

Name: Basque Vegetable Rice
Ingredients: 2 tablespoons olive oil; 1 small dried red chili pepper, broken (can substitute crushed red pepper flakes); 1 medium onion, thinly sliced; 2 garlic cloves, minced; 2 large ripe tomatoes, seeded and diced; 1 medium zucchini, diced; 1 red bell pepper, diced; 1 teaspoon paprika, preferably Spanish; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/8 teaspoon fresh ground black pepper; 1 1/4 cups short-grain white rice, Valencia or 1 1/4 cups arborio rice; 3 cups vegetable broth or 3 cups chicken broth; 2 tablespoons parsley, fresh minced for garnish

14 ingredients

7 steps

Ingredients

2 tablespoons olive oil
1 small dried red chili pepper, broken (can substitute crushed red pepper flakes)
1 medium onion, thinly sliced
2 garlic cloves, minced
2 large ripe tomatoes, seeded and diced
1 medium zucchini, diced
1 red bell pepper, diced
1 teaspoon paprika, preferably Spanish
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 1/4 cups short-grain white rice, Valencia or 1 1/4 cups arborio rice
3 cups vegetable broth or 3 cups chicken broth
2 tablespoons parsley, fresh minced for garnish

Directions

1

Heat oil in 12-inch cast iron skillet over medium heat.
2

Add chile pepper, onion and garlic; cook, stirring often, until onion is soft but not browned, about 6 minutes.
3

Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.
4

Add rice; stir to coat well with the tomato mixture.
5

Add broth; bring to boil.
6

Reduce heat to low, cover and simmer until the rice is tender, 25-30 minutes.
7

Serve hot directly from pan; garnish with parsley.