Directions:
- In a large pot, cook onion, red pepper, and garlic with olive oil over medium high heat; stir occasionally for about 5 minutes until vegetable are softened.
- Add rice stir to coat with oil and vegetable mixture.
- Add tomatoes, broth, and red pepper flakes.
- Bring to a boil.
- Cover and reduce heat to medium low.
- Cook for 10 minutes; stirring occasionally.
- Add zucchini, artichoke hearts, and carrots.
- Continue to cook, covered, for 15-20 minutes until broth is almost absorbed.
- Add peas and parsley and cook a few more minutes until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.99 Kcal (645 kJ) | ||
| Calories from fat | 40.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.47g | 7% | |
|---|---|---|---|
| Cholesterol | 0.04mg | 0% | |
| Sodium | 55.58mg | 2% | |
| Potassium | 506.2mg | 11% | |
| Total Carbs | 24.47g | 8% | |
| Sugars | 3.5g | 14% | |
| Dietary Fiber | 3.7g | 15% | |
| Protein | 4.5g | 9% | |
| Vitamin C | 47.6mg | 79% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.4mg | 8% | |
| Calcium | 37mg | 4% | |
| Amount Per 100 g | |||
| Calories | 93.19 Kcal (390 kJ) | ||
| Calories from fat | 24.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.71g | 7% | |
|---|---|---|---|
| Cholesterol | 0.02mg | 0% | |
| Sodium | 33.64mg | 2% | |
| Potassium | 306.34mg | 11% | |
| Total Carbs | 14.81g | 8% | |
| Sugars | 2.12g | 14% | |
| Dietary Fiber | 2.24g | 15% | |
| Protein | 2.72g | 9% | |
| Vitamin C | 28.8mg | 79% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.8mg | 8% | |
| Calcium | 22.4mg | 4% | |
* 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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