Best Basque Vegetable Rice Recipes

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.

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