Basque Vegetable Rice

Name: Basque Vegetable Rice
Ingredients: 2 tablespoons olive oil, extra-virgin; 1 small red chili peppers dried, broken; 1 medium onions quartered and thinly sliced; 2 cloves garlic minced; 2 large tomatoes ripe, seeded and diced; 1 medium zucchini diced; 1 each green bell peppers thinly sliced; 1 teaspoon paprika preferably Spanish; 1 teaspoon thyme dried; 1/2 teaspoon salt; 18 teaspoon black pepper freshly ground; 1 1/4 cups arborio (short-grain) rice white, preferably Valencia; 3 cups stock vegetable; 2 tablespoons parsley leaves finely minced fresh flat-leaf for garnish; 6 each lemon wedges for garnish

15 ingredients

7 steps

Ingredients

2 tablespoons olive oil, extra-virgin
1 small red chili peppers dried, broken
1 medium onions quartered and thinly sliced
2 cloves garlic minced
2 large tomatoes ripe, seeded and diced
1 medium zucchini diced
1 each green bell peppers thinly sliced
1 teaspoon paprika preferably Spanish
1 teaspoon thyme dried
1/2 teaspoon salt
18 teaspoon black pepper freshly ground
1 1/4 cups arborio (short-grain) rice white, preferably Valencia
3 cups stock vegetable
2 tablespoons parsley leaves finely minced fresh flat-leaf for garnish
6 each lemon wedges for garnish

Directions

1

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

Add chile pepper, onion and garlic and cook, stirring often, until the 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 a boil.
6

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

Serve hot directly from the pan, garnished with parsley and lemon wedges, if desired.