“This is a versatile rice. You can add all sorts of vegetables or spicy Italian sausage for a heartier dish. Use Arborio rice for a creamier dish or short-grain paella rice, such as Valencia rice.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in 12-inch cast iron skillet over medium heat.
  2. Add chile pepper, onion and garlic; cook, stirring often, until onion is soft but not browned, about 6 minutes.
  3. Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.
  4. Add rice; stir to coat well with the tomato mixture.
  5. Add broth; bring to boil.
  6. Reduce heat to low, cover and simmer until the rice is tender, 25-30 minutes.
  7. Serve hot directly from pan; garnish with parsley.

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