Best Basque Vegetable Rice Recipes

Basque Vegetable Rice image

Provided by quotFoodThe Way To

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 small dried red chili pepper, broken (can substitute crushed red pepper flakes)
1 medium onion, thinly sliced
2 garlic cloves, minced
2 large ripe tomatoes, seeded and diced
1 medium zucchini, diced
1 red bell pepper, diced
1 teaspoon paprika, preferably Spanish
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 1/4 cups short-grain white rice, Valencia or 1 1/4 cups arborio rice
3 cups vegetable broth or 3 cups chicken broth
2 tablespoons parsley, fresh minced for garnish

Steps:

Heat oil in 12-inch cast iron skillet over medium heat.
Add chile pepper, onion and garlic; cook, stirring often, until onion is soft but not browned, about 6 minutes.
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 boil.
Reduce heat to low, cover and simmer until the rice is tender, 25-30 minutes.
Serve hot directly from pan; garnish with parsley.

Nutrition Facts : Calories 221.9, Fat 5, SaturatedFat 0.8, Sodium 202.8, Carbohydrate 40.3, Fiber 3.2, Sugar 3.9, Protein 4.2

Basque Vegetable Rice Recipe - (4.4/5) image

Provided by á-4939

Number Of Ingredients 15

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
3 cups vegetable broth2 tablespoons finely minced fresh flat-leaf parsley, for garnish
6 lemon wedges, for garnish

Steps:

Preparation 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.