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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a versatile rice. You can add all sorts of vegetables or spicy Italian sausage for a heartier dish. Use Arborio rice for a creamier dish or short-grain paella rice, such as Valencia 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 |
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.
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