Best Basque Vegetable Rice Recipe 445 Recipes

Basque Vegetable Rice image

Provided by quotFoodThe Way To

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 small dried red chili pepper, broken (can substitute crushed red pepper flakes)
1 medium onion, thinly sliced
2 garlic cloves, minced
2 large ripe tomatoes, seeded and diced
1 medium zucchini, diced
1 red bell pepper, diced
1 teaspoon paprika, preferably Spanish
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
1 1/4 cups short-grain white rice, Valencia or 1 1/4 cups arborio rice
3 cups vegetable broth or 3 cups chicken broth
2 tablespoons parsley, fresh minced for garnish

Steps:

Heat oil in 12-inch cast iron skillet over medium heat.
Add chile pepper, onion and garlic; cook, stirring often, until onion is soft but not browned, about 6 minutes.
Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.
Add rice; stir to coat well with the tomato mixture.
Add broth; bring to boil.
Reduce heat to low, cover and simmer until the rice is tender, 25-30 minutes.
Serve hot directly from pan; garnish with parsley.

Nutrition Facts : Calories 221.9, Fat 5, SaturatedFat 0.8, Sodium 202.8, Carbohydrate 40.3, Fiber 3.2, Sugar 3.9, Protein 4.2

Basque Vegetable Rice Recipe - (4.4/5) image

Provided by á-4939

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1 small dried red chile pepper, such as chile de arbol, broken
1 medium onion, quartered and thinly sliced
2 cloves garlic, minced
2 large ripe tomatoes, seeded and diced
1 medium zucchini, diced
1 red bell pepper, diced
1 green bell pepper, thinly sliced
1 teaspoon paprika, preferably Spanish
1 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/4 cups short-grain white rice
3 cups vegetable broth2 tablespoons finely minced fresh flat-leaf parsley, for garnish
6 lemon wedges, for garnish

Steps:

Preparation 1.Heat oil in a 12-inch cast-iron skillet over medium heat. Add chile pepper, onion and garlic and cook, stirring often, until the onion is soft but not browned, about 6 minutes. 2.Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes. 3.Add rice; stir to coat well with the tomato mixture. Add broth; bring to a boil. Reduce heat to low, cover and simmer until the rice is tender, 25 to 30 minutes. Serve hot directly from the pan, garnished with parsley and lemon wedges, if desired.

Tanzanian Vegetable Rice image

Provided by Engrossed

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 cups basmati rice
3 tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, crushed
3 cups vegetable stock or 3 cups water
4 ounces sweet corn (2/3 cup)
1/2 red bell peppers or 1/2 green bell pepper, chopped
1 large carrot, grated

Steps:

Wash the rice in a sieve under cold water, then leave to drain about 15 minutes.
Heat the oil in a large saucepan and fry the onion for a few minutes over a moderate heat until soft.
Add the rice and stir-fry for about 10 minutes, taking care to keep stirring all the time so that the rice doesn't stick to the pan.
Add the garlic and the stock or water and stir well. Bring to the boil and cook over a high heat for 5 minutes, then reduce the heat, cover and cook the rice for 20 minutes.
Scatter the corn over the rice, then spread the pepper on top and lastly sprinkle over the grated carrot.
Cover tightly and steam over a low heat until the rice is cooked, then mix together with a fork and serve immediately.

Nutrition Facts : Calories 396.5, Fat 12.7, SaturatedFat 1.8, Sodium 23.5, Carbohydrate 64.7, Fiber 4.5, Sugar 4.2, Protein 7.1