Healthy Recipes

Directions

Ingredients

• 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 Instruction

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.