Ingredients for Arroz Con Calabacin Rice With Zucchini
- 2 tablespoons olive oil
- Sweet Red Pepper
- Tomatoes
- Garlic Clove
- 1 medium onion, chopped
- 2 medium zucchini, diced
- Green Beans
- Short Grain Rice
- 2 cups chicken broth
- Salt and pepper to taste
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How to Make Arroz Con Calabacin Rice With Zucchini
- Heat the olive oil in a large pan or paella pan over medium heat.
- Add the onion and garlic and sauté until softened, about 5 minutes.
- Stir in the zucchini and cook for another 5 minutes, until slightly tender.
- Add the rice and toast for 1-2 minutes, stirring constantly.
- Pour in the chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked through and the liquid is absorbed.
- Stir in the saffron threads (if using) and salt and pepper to taste.
- Remove from heat and let stand, covered, for 5 minutes before serving.
- Garnish with fresh parsley (optional) and serve hot.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
10g
Fat
7g
Carbs
10g
