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Savory Rice and Vegetables

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Course: Main Course, Main Dish, Side Dish
Cuisine: Americana, Spanish
Keyword: Coconut Herb Rice, rice side, risotto, vegetarian rice, vegetarian risotto
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6
Calories:
Author: Ginger Hultin

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small jalapeno pepper, diced
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 2 ripe tomatoes, seeded and diced
  • 1 medium zucchini, diced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/4 cups short-grain white rice
  • 3 1/2 cups vegetable broth
  • 2 tablespoons finely minced fresh flat-leaf parsley
  • 1/2 lemon, zested and juiced

Instructions

  • Heat oil in a large skillet over medium heat.
  • Add the chile pepper, onion and garlic and cook, stirring often, until the onion is soft and translucent, about 3-5 minutes.
  • Next, add in the tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper. Cover and simmer, stirring occasionally, for 10-12 minutes until soft and fragrant.
  • Finally, add the rice and stir to coat well with the tomato mixture. Add the broth and bring to a boil.
  • Reduce heat to low, cover and simmer until the rice is tender, about 25 to 30 minutes.
  • Serve hot directly from the pan, garnished with parsley and lemon wedges and a chilled glass of Cava wine on the side. Enjoy!

Notes

Wine pairing: Segura Viudas Spanish Cava.
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