Directions:
- Bring chicken broth and saffron threads to a boil over medium-high heat; reduce heat, and simmer mixture 20 minutes.
- Toss together bell pepper strips, sliced zucchini, and 1 tablespoon oil; place in an even layer in a 15- x 10-inch jellyroll pan. Sprinkle evenly with oregano and thyme.
- Bake at 400° for 25 to 30 minutes or until tender, stirring once.
- Sauté onion, garlic, and jalapeño in remaining 1 tablespoon hot oil in a large skillet over medium heat 20 to 25 minutes or until onion is caramelized. Add tomatoes, and cook, stirring often, 3 to 5 minutes or until liquid is absorbed.
- Add uncooked rice and chicken broth mixture to skillet; bring to a boil. Cover, reduce heat, and simmer 20 to 30 minutes, stirring once after 15 minutes. Stir in bell pepper and zucchini, and cook 5 minutes. Serve with lemon wedges, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1751.4 Kcal (7333 kJ) | ||
| Calories from fat | 286.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.8g | 49% | |
|---|---|---|---|
| Sodium | 2732.44mg | 114% | |
| Potassium | 2631.72mg | 56% | |
| Total Carbs | 290.31g | 97% | |
| Sugars | 21.17g | 85% | |
| Dietary Fiber | 15.07g | 60% | |
| Protein | 35.96g | 72% | |
| Vitamin C | 420.5mg | 701% | |
| Vitamin A | 5.9mg | 197% | |
| Iron | 104.8mg | 582% | |
| Calcium | 208.7mg | 21% | |
| Amount Per 100 g | |||
| Calories | 88.79 Kcal (372 kJ) | ||
| Calories from fat | 14.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.61g | 49% | |
|---|---|---|---|
| Sodium | 138.53mg | 114% | |
| Potassium | 133.42mg | 56% | |
| Total Carbs | 14.72g | 97% | |
| Sugars | 1.07g | 85% | |
| Dietary Fiber | 0.76g | 60% | |
| Protein | 1.82g | 72% | |
| Vitamin C | 21.3mg | 701% | |
| Vitamin A | 0.3mg | 197% | |
| Iron | 5.3mg | 582% | |
| Calcium | 10.6mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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