Rice With Zucchini and Red Pepper
Published August 17, 1993
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons olive oil
½ cup finely chopped onions
2 teaspoons finely chopped garlic
2 small zucchini, about ½ pound, trimmed and cut into half-inch cubes
1 sweet red pepper, cored, seeded, deveined and cut into quarter-inch cubes
1 cup converted rice
2 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
1 teaspoon ground coriander
1 ½ cup fresh chicken broth or water
salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
49 grams carbs; 3 milligrams cholesterol; 300 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 2 grams fiber; 596 milligrams sodium; 7 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a heavy saucepan, then add the onions, garlic, zucchini and red peppers. Stir until wilted.
- Step 2
Add the rice and stir to blend. Cook briefly. Add the thyme, bay leaf, coriander, chicken broth and salt and pepper to taste. Bring to a boil, stirring, and cover tightly. Simmer for 17 minutes.
- Step 3
Uncover, remove the sprig of thyme and the bay leaf. Stir with a fork to fluff lightly.
Private Notes
Comments
Lovely, simple comfort food. I make it with brown rice, either Basmati or round. Leftovers were warmed the next day in a skillet, then freshened with chopped parsely.
This dish also can be scaled to different quantities easily and accurately. Whether you make it for two or for eight, it works every time.
Very basic dish that can be used with most anything. Good way to use extra veggies. I used Carolina long-grain rice and it turned out perfect. I omitted the ground coriander but would change my flavor profile and use other herbs or spices depending on main dish.
Lovely, simple comfort food. I make it with brown rice, either Basmati or round. Leftovers were warmed the next day in a skillet, then freshened with chopped parsely.