Description
A simple and flavorful one-pot rice dish featuring tender zucchini, juicy tomatoes, and aromatic herbs, perfect as a light main course or a vibrant side dish.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium zucchini, diced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup long-grain rice, rinsed
- 2 cups vegetable broth (or chicken broth)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan cheese (optional, for serving)
- Fresh basil leaves, chopped (optional, for garnish)
Instructions
- Prepare Vegetables: Chop the onion, mince the garlic, and dice the zucchini into bite-sized pieces.
- Sauté Onion and Garlic: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened (5-7 minutes). Add garlic and cook until fragrant (1 minute). Be careful not to burn the garlic.
- Add Zucchini: Add diced zucchini and cook for about 5 minutes, stirring occasionally, until it starts to soften slightly.
- Incorporate Tomatoes and Spices: Pour in diced tomatoes (undrained). Add oregano, basil, and red pepper flakes (if using). Season with salt and pepper to taste.
- Add Rice and Broth: Add rinsed rice and stir to coat. Pour in vegetable broth (or chicken broth) and bring to a boil.
- Simmer and Cook: Reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until rice is cooked and liquid is absorbed. Avoid lifting the lid.
- Rest and Fluff: Remove from heat and let sit, covered, for 5-10 minutes. Fluff with a fork.
- Serve: Serve hot. Garnish with Parmesan cheese and fresh basil leaves, if desired.
Notes
- Add Protein: Cooked chicken, sausage, shrimp, or chickpeas can be added along with the rice and broth.
- Vegetable Variations: Bell peppers, mushrooms, or spinach can be substituted for zucchini.
- Spice it Up: Add cayenne pepper or hot sauce for more heat.
- Make it Creamy: Stir in cream cheese or mascarpone cheese at the end.
- Brown Rice: Substitute brown rice, increasing cooking time and broth.
- Acidity: A squeeze of lemon juice or a splash of balsamic vinegar right before serving can brighten up the flavors.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or skillet, adding a splash of broth or water if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250-300
- Sugar: N/A
- Sodium: N/A
- Fat: 5-7 grams
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 40-50 grams
- Fiber: N/A
- Protein: 5-7 grams
- Cholesterol: N/A
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