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.

Makes 6 servings, 1 1/3 cups each

ACTIVE TIME: 40 minutes

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Easy

2 tablespoons extra-virgin olive oil
1 small dried red chile pepper, such as chile de arbol, broken
1 medium onion, quartered and thinly sliced
2 cloves garlic, minced
2 large ripe tomatoes, seeded and diced
1 medium zucchini, diced
1 red bell pepper, diced
1 green bell pepper, thinly sliced
1 teaspoon paprika, preferably Spanish
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/4 cups short-grain white rice, preferably Valencia (see Tip)
3 cups vegetable broth or reduced-sodium chicken broth
2 tablespoons finely minced fresh flat-leaf parsley for garnish
6 lemon wedges for garnish

1. 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.
2. Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.
3. 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.

NUTRITION INFORMATION: Per serving: 250 calories; 6 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 45 g carbohydrate; 5 g protein; 5 g fiber; 434 mg sodium; 439 mg potassium.
Nutrition bonus: Vitamin C (100% daily value), Folate (50% dv), Vitamin A (40% dv), Iron (15% dv).
2 1/2 Carbohydrate Servings
Exchanges: 2 1/2 starch, 1 vegetable, 1 fat

TIP: 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.

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

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

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