Basque Vegetable Rice

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Basque Vegetable Rice

Basque Vegetable Rice

Zucchini, onion, tomatoes and bell peppers stud this paella-inspired rice dish. You may add other vegetables, such as mushrooms and peas, or if you like something heartier, some slightly spicy Italian sausage is a good choice.

Serves 6

Prep Time 40 min

Total Time 90 min.


  • 2 tablespoon extra-virgin olive oil
  • 1 small dried red chile pepper, such as chile de arbol, broken
  • 1 medium onion, quartered and thinly sliced
  • 2 cloves garlic, minced
  • 2 large ripe tomatoes, seeded and diced
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, thinly sliced
  • 1 teaspoon paprika, preferably Spanish
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 1/4 cups short-grain white rice, preferably Valencia (see Tip)
  • 3 cups vegetable broth, or reduced-sodium chicken broth
  • 2 tablespoon finely minced fresh flat-leaf parsley, for garnish
  • 6 lemon wedges, for garnish

Cooking Directions

Step 1

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.

Step 2

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

Step 3

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.