Spanish Rice with Zucchini

Serves: 4 to 6

Your rating: None (2 votes)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Preheat oven to 350°F.

In a 2-quart flameproof casserole or saucepan, heat oil over moderately high heat until hot but not smoking. Add onion and garlic. Reduce heat to moderately low and cook onion mixture, covered, stirring occasionally for about 4 minutes, or until softened. Increase heat to moderate and add rice. Cook rice, stirring, 3 minutes. Add broth and bring to a boil, covered. Remove from cooktop to oven.

Bake rice, covered, in middle of oven about 20 minutes, or until liquid is absorbed. Stir in zucchini and let stand, covered, 5 minutes.

Recipe by Jeff Astle

Source: PCC Natural Markets Taste of Nations 1999 Cookbook

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More about: rice, zucchini

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