Ingredients
- 2 tablespoons olive oil
- ½ cup finely chopped onions
- 2 teaspoons finely chopped garlic
- 2 small zucchini, about 1/2 pound, trimmed and cut into half-inch cubes
- 1 sweet red pepper, cored, seeded, deveined and cut into quarter-inch cubes
- 1 cup converted rice
- 2 sprigs fresh thyme or 1 teaspoon dried
- 1 bay leaf
- 1 teaspoon ground coriander
- 1 ½ cup fresh chicken broth or water
- salt and freshly ground pepper to taste
-
Nutritional Information
-
Nutritional analysis per serving (4 servings)
296 calories; 8 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 47 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 6 grams protein; 2 milligrams cholesterol; 136 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Heat the olive oil in a heavy saucepan, then add the onions, garlic, zucchini and red peppers. Stir until wilted.
- 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.
- Uncover, remove the sprig of thyme and the bay leaf. Stir with a fork to fluff lightly.
30 minutes
Dining and Cooking