Rice With Zucchini and Red Pepper

By Pierre Franey

Total Time
30 minutes
Rating
4(26)
Notes
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Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings
  • 2tablespoons olive oil
  • ½cup finely chopped onions
  • 2teaspoons finely chopped garlic
  • 2small zucchini, about ½ pound, trimmed and cut into half-inch cubes
  • 1sweet red pepper, cored, seeded, deveined and cut into quarter-inch cubes
  • 1cup converted rice
  • 2sprigs fresh thyme or 1 teaspoon dried
  • 1bay leaf
  • 1teaspoon ground coriander
  • 1½cup fresh chicken broth or water
  • salt and freshly ground pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

301 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 49 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 7 grams protein; 596 milligrams sodium

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

  1. Step 1

    Heat the olive oil in a heavy saucepan, then add the onions, garlic, zucchini and red peppers. Stir until wilted.

  2. 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.

  3. Step 3

    Uncover, remove the sprig of thyme and the bay leaf. Stir with a fork to fluff lightly.

Ratings

4 out of 5
26 user ratings
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Cooking Notes

Dina

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.

Es

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.

Dina

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.

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