ARROZ CON CALABACIN (RICE WITH ZUCCHINI)

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Arroz Con Calabacin (Rice With Zucchini) image

For ZWT 5. From The Foods and Wines of Spain. Could be used as a: Main Dish-Serves 4. Side Dish-Serves 6 Update: Have changed directions per reviewers suggestion.

Provided by MomLuvs6

Categories     Short Grain Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup olive oil
1/2 dried sweet red pepper, such as New Mexico style, stem and seeds removed
1 small tomatoes, cut in large pieces
1 garlic clove, peeled
1 small onion, chopped
1/4 lb zucchini, cut in 1/2-inch cubes (1/2 meduim zucchini)
1/4 lb green beans
1 cup short-grain rice
2 cups chicken broth
salt

Steps:

  • Sauce:.
  • Heat chicken broth.
  • Heat oil in large skillet.
  • Saute dried red pepper until softened (do not burn it), and remove from skillet.
  • Next saute the tomato and garlic in same skillet and oil, until garlic is golden.
  • Add dried red pepper, tomato and garlic to processor or blender.
  • Blend the ingredients in the processor, forming a paste.
  • Add the heated chicken broth to the paste and blend until smooth.
  • Rice:.
  • Put the onion in the skillet and saute til soft.
  • Add zucchini and green beans, saute 10 minutes.
  • Add the rice, stir to coat well with the oil.
  • Pour sauce into the skillet.
  • Add salt, bring to a boil, simmer, uncovered 5 minutes, stirring occasionally, you don't want the rice soupy.
  • Pour into a 8-9 inch casserole dish, bake uncovered for 15 minutes at 325 degrees or until any remaining liquid is absorbed. Remove from oven and cover with foil, sit for 5 minutes.
  • Serve.

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