It’s cold. I’m craving hearty, comforting dishes that feel like a cozy blanket. Coming off the over-filling Thanksgiving holiday, I’m also craving something healthy. Which seems like a contradiction. But this warming Spanish Rice Pilaf, loaded with zucchini, tomatoes and sweet red peppers, totally hits the mark.
It’s also a great way to use up the remaining red peppers from our summer garden, the ones that have been in the fridge for weeks and just might be on the verge of getting weird and wrinkly.
This dish is kind of a no-stir baked risotto recipe; you just give the vegetables a quick sauté in an ovenproof pan, then pour in chicken broth and arborio rice and pop the whole thing in the oven. So easy!
I love this rice dish as a meatless main, with a green salad and crusty bread (make it vegetarian by using vegetable broth); it’s also terrific as a side dish for grilled or baked chicken or fish. Leftovers are wonderful, too.
Spanish rice pilaf with Zucchini, Peppers & Tomatoes recipe
makes 6 servings
3 tablespoons olive oil
Pinch of red bell pepper flakes
1 large onion, diced
1 zucchini, diced
2 red bell peppers, diced
3–4 ripe fresh tomatoes, peeled, seeded and diced (or 2 14-ounce cans diced tomatoes, drained)
2 cloves garlic, minced
1 1/2 cups arborio rice
2 1/2 cups chicken or vegetable broth
1/2 cup chopped fresh parsley
Salt and freshly ground pepper to taste
In a large saute pan, warm the olive oil; add the dried pepper and cook until it's fragrant, about 1 minute. Add the chopped onion and saute for 5 minutes; add the garlic and a pinch of salt. Add the peppers and zucchini and cook until they soften. Give the vegetables another pinch of salt and a stir, then cover the pan, reduce the heat and cook until the vegetables are soft and translucent (but not brown), about 15 minutes. Add the tomatoes; bring to a boil. Add the rice and broth. Reduce the heat to low, cover and simmer for about 30 minutes, until the rice is tender and the liquid is absorbed. Add the chopped parsley and simmer 5 minutes more. Season the pilaf well with salt and pepper. Serve hot or at room temperature.
