Zucchini, onion, tomatoes and bell peppers stud this paella-inspired rice dish. You may add other vegetables, such as mushrooms and peas, or if you like something heartier, some slightly spicy Italian sausage is a good choice. Source: EatingWell Magazine, September/October 2007

Perla Meyers
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Ingredients

Directions

  • Heat oil in a 12-inch cast-iron skillet over medium heat. Add chile pepper, onion and garlic and cook, stirring often, until the onion is soft but not browned, about 6 minutes.

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  • Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.

  • Add rice; stir to coat well with the tomato mixture. Add broth; bring to a boil. Reduce heat to low, cover and simmer until the rice is tender, 25 to 30 minutes. Serve hot directly from the pan, garnished with parsley and lemon wedges, if desired.

Tips

Tip: Valencia rice (sometimes called paella rice) is Spanish-grown, short-grain rice classically used when making paella. It differs from other short-grain rice because of its ability to absorb moisture without breaking down. When fully cooked, the individual grains of rice remain whole. ‘Bomba' is the best variety. Find it in specialty markets or online at tienda.com. Arborio rice can be used as a substitute, but yields a creamier dish.

Nutrition Facts

206 calories; 5.4 g total fat; 523 mg sodium. 35.5 g carbohydrates; 4.4 g protein; Full Nutrition

Reviews (9)

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9 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
09/17/2017
basic and a bit bland as it comes. ive made other similer recipys with much more flavour Read More
Rating: 5 stars
10/30/2011
This is a wonderful recipe; I gave it a slight twist with the following ingredients; cooking for about the same length of time. Makes 2 hearty servings. 2 tablespoons extra-virgin olive oil; 1 small dried red chile pepper such as chile de arbol broken; 2 chiles picked in vinegar sliced; 1/2 red and 1/2 Spanish medium onions quartered and thinly sliced; 4 cloves garlic roughly chopped; 1 large ripe tomato and 1/2 tin plum tomatoes seeded and diced; 1/2 cup petit pois 1/4 cup broad beans; 1/4 cup pigeon peas; 3 large mushrooms halved and sliced; 1 carrot diced 1 red bell pepper diced; 1 green bell pepper thinly sliced; 1/2 teaspoon tarragon; 1/2 teaspoon herbes de provence; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground pepper; 2 tablespoons dry Sherry; Splash of balsamic vinegar; 3/4 cup Arborio and Wild rice (ratio 4:1); 1 1/2 cups vegetable broth; Splash of Worcester sauce; 2 tablespoons finely minced fresh flat-leaf parsley for garnish; 4 lime wedges for garnish Anonymous London England Read More
Rating: 5 stars
10/30/2011
This recipe was so good I can't wait to make it again! I varied slightly from the recipe by not using peppers and adding yellow squash instead. It's a keeper. Peggie Keeneyville IL Read More
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Rating: 5 stars
10/30/2011
This tasted like dirt. I think the thyme doesn't go well with this dish. It probably would be quite good seasoning it with parsley and saffron as a substitute. Anonymous Philadelphia PA Read More
Rating: 5 stars
10/30/2011
excellent meal. tasty. great leftover. a real keeper. the rice is the key - so make sure that you get the spanish rice. Read More
Rating: 5 stars
10/30/2011
I omitted the thyme substituted peppers in adobo sauce for the dried peppers and used a spanish rice mix and really liked this recipe. I made it once as listed and found it a bit bland but loved it with the substitutions. Read More
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Rating: 5 stars
10/30/2011
I love this dish and have made it several times. I agree with one reviewer that it can be a bit bland especially if you use reduced sodium broth. Instead of adding more salt however I throw in capers and/or finely chopped olives. So good and the perfect work lunch!!! Read More
Rating: 5 stars
10/30/2011
I've made this dish several times and I love it! It's perfect because I'm a vegetarian and can eat it as is my omni husband adds sausage and he loves it too. Definitely squeeze lemon on it right before serving it adds another layer of flavor to the dish. Great for leftovers! Read More
Rating: 5 stars
10/29/2011
3 minor changes and it is perfect! I swap oregano for the thyme. Use chipoltle peppers in adobo instead of the dried peppers. Finally prepare the rice separately using the vegetable broth in place of water (once the vegetables are cooked just stir in the already-cooked rice)--YUM! Read More