Spanish Rice with Zucchini
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 to 6
- 2 cups chicken broth
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 onion, chopped fine
- 1 cup basmati or other long-grain rice
- 1 medium zucchini, cut into 1/4-inch dice
- Carbohydrate 31 g(10%)
- Cholesterol 2 mg(1%)
- Fat 6 g(9%)
- Fiber 1 g(4%)
- Protein 5 g(10%)
- Saturated Fat 1 g(5%)
- Sodium 120 mg(5%)
- Calories 196
Preparation Preheat oven to 350°F. In a 2-quart flameproof casserole or saucepan heat oil over moderately high heat until hot but not smoking and add onion and garlic. Reduce heat to moderately low and cook onion mixture, covered, stirring occasionally, about 4 minutes, or until softened. Increase heat to moderate and add rice. Cook rice, stirring, 3 minutes. Add broth and bring to a boil, covered. Bake rice, covered, in middle of oven about 20 minutes, or until liquid is absorbed. Stir in zucchini and let stand, covered, 5 minutes.
Preparation Preheat oven to 350°F. In a 2-quart flameproof casserole or saucepan heat oil over moderately high heat until hot but not smoking and add onion and garlic. Reduce heat to moderately low and cook onion mixture, covered, stirring occasionally, about 4 minutes, or until softened. Increase heat to moderate and add rice. Cook rice, stirring, 3 minutes. Add broth and bring to a boil, covered. Bake rice, covered, in middle of oven about 20 minutes, or until liquid is absorbed. Stir in zucchini and let stand, covered, 5 minutes.
