Indulge in a culinary journey with this vibrant and flavorful dish of Rice with Zucchini and Red Pepper. This delightful recipe combines the freshness of zucchini, the sweetness of red pepper, and the nutty flavor of rice, creating a symphony of textures and tastes. With its vibrant colors and enticing aroma, this dish is sure to tantalize your senses and leave you craving for more.
The beauty of this recipe lies in its simplicity and versatility. It's a one-pot dish that requires minimal ingredients and can be easily tailored to your preferences. Whether you're a vegetarian looking for a hearty and satisfying meal or a meat-lover seeking a flavorful side dish, this recipe has got you covered.
In addition to the classic recipe, this article also features variations that cater to different dietary needs and preferences. For those seeking a vegan option, there's a version that replaces the butter with olive oil and uses vegetable broth instead of chicken broth. And for those who love a bit of heat, there's a spicy variation that incorporates chili flakes for an extra kick.
No matter which recipe you choose, you'll be rewarded with a delicious and nutritious meal. The zucchini and red pepper provide ample servings of vitamins, minerals, and antioxidants, while the rice offers a good source of carbohydrates and fiber. This dish is a perfect way to enjoy the goodness of fresh vegetables and wholesome grains.
So, gather your ingredients, put on your apron, and embark on this culinary adventure. Let the tantalizing aroma of Rice with Zucchini and Red Pepper fill your kitchen as you create a dish that's not only delicious but also visually stunning. Bon appétit!
RICE WITH ZUCCHINI
Provided by Pierre Franey
Categories one pot, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim the ends of the zucchini. Cut the zucchini into half-inch cubes. There should be about one cup.
- Heat two tablespoons of the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the zucchini and stir. Add the rice, chicken broth, salt and pepper.
- Bring to a boil. Cover closely and let simmer 17 minutes.
- Gently stir in the remaining butter and serve.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 4 grams, Carbohydrate 45 grams, Fat 10 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 6 grams, Sodium 512 milligrams, Sugar 3 grams, TransFat 0 grams
EGGPLANT, ZUCCHINI AND SWEET RED PEPPER STEW
Makes a great veggie main meal!
Provided by Barbara Ann Ring
Categories Fruits and Vegetables Vegetables Eggplant
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Place eggplant in a colander and sprinkle with salt.
- Heat olive oil in a Dutch oven or large pot. Rinse eggplant and pat dry. Saute until slightly browned. Stir in onion and saute until transparent. Stir in garlic and saute for 2 to 3 minutes.
- Stir in rice, zucchini, red bell pepper, tomatoes, wine, water, salt and red pepper flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender.
- Remove from heat and stir in basil, parsley and rosemary.
Nutrition Facts : Calories 402.3 calories, Carbohydrate 50.7 g, Fat 14.5 g, Fiber 6.3 g, Protein 5.5 g, SaturatedFat 2.1 g, Sodium 1054.3 mg, Sugar 16.5 g
SWEET BELL PEPPER RICE
Normally a pepper and rice dish has a Mexican or Spanish kind of flair to it. I wanted something a little more Italian, and this is what I came up with.
Provided by Joey Joan
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
- Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.
Nutrition Facts : Calories 238 calories, Carbohydrate 42.4 g, Cholesterol 1.1 mg, Fat 4.2 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 0.8 g, Sodium 76.9 mg, Sugar 2.2 g
RICE AND ZUCCHINI
The recipe for rice with zucchini in the 60-Minute Gourmet column in The Living Section last Wednesday omitted a step. Here is a corrected version.
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim and wash the zucchini and cut them into 1/2-inch cubes, about 2 cups.
- Melt the butter in a saucepan and add the onions and zucchini. Cook, stirring, until the onions are wilted. Add the turmeric, rice, water, bay leaf, salt and pepper. Bring to a boil. Cover tightly and simmer for 17 minutes.
- Remove from the heat, add the coriander and mix well with a fork.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 2 grams, Carbohydrate 46 grams, Fat 4 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 519 milligrams, Sugar 2 grams, TransFat 0 grams
BASMATI RICE PILAF WITH ZUCCHINI, ROASTED RED PEPPERS & PAR
Make and share this Basmati Rice Pilaf With Zucchini, Roasted Red Peppers & Par recipe from Food.com.
Provided by MarieRynr
Categories Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400*F.
- Place the zucchini cubes on a baking sheet with sides and toss with 1 TBs of the olive oil and salt and pepper to taste. Roast for about 15 minutes, stirring periodically so it browns evenly, until it is tender and golden brown. Cool to room temperature.
- Melt the butter and the remaining 1 TBS olive oil together in a medium saucepan over medium-low heat. Add the onion and cook about 5 minutes until soft. Add the rice and continue to cook, stirring often, for about 2 minutes, ujtil the rice slides around easily in the pan. Stir in the broth, 2 tsp salt and 1/2 tsp pepper and bring to a low boil ove medium high heat. Reduce the heat tolow, cover and simmer for 15 to 20 minutes, until fluffy and the rice has absorbed the liquid.
- Remove the rice from the heat, add the roasted peppers, roasted zucchini, parsley, and basil. Stir gently to combine. Season to taste if required. Serve warm.
EASY BROWN RICE WITH PEPPERS AND ZUCCHINI
Found this recipe on Prevention.com and modified it slightly... it's actually very good, healthy and simple! Also looks very nice, because of the beautiful colors.
Provided by Mrs. Delishis
Categories Brown Rice
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 1. Prepare the rice according to package directions, using the broth instead of water and salt.
- 2. Once rice is close to done, heat the oil in a large skillet over low heat.
- 3. Add the bell peppers, cilantro, basil, and salt. Increase the heat to medium and cook, stirring, for 1 minute.
- 4. Add in zucchini (this is so it doesn't get all soggy) and cook vegetables for 2 minutes, or until crisp-tender.
- 5. Serve the vegetables over the rice.
Nutrition Facts : Calories 261.7, Fat 8.5, SaturatedFat 1.3, Sodium 591.6, Carbohydrate 42.1, Fiber 3.3, Sugar 2.9, Protein 5.1
RICE WITH SUMMER SQUASH, RED PEPPERS, AND ROASTED PEPITAS
Provided by Jill Silverman Hough
Categories Side High Fiber Cinco de Mayo Dinner Bell Pepper Squash Healthy Low Cholesterol Party Seed Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onion and cook until soft, stirring frequently, about 4 minutes. Add bell pepper, yellow zucchini, and green zucchini; sauté until vegetables begin to soften, about 3 minutes. Add rice; sauté 1 minute, stirring constantly. Sprinkle with salt and pepper. Add broth, increase heat to high, and bring to boil. Reduce heat to low, cover, and cook until rice is tender, 18 to 20 minutes. Season to taste with salt and pepper. Stir in pumpkin seeds and parsley.
- Available at many supermarkets and at natural foods stores and Latin markets.
PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS
I used a medium-grain rice that I buy at my local Iranian market for these peppers. The package says that the rice is great for stuffing vegetables because it doesn't swell too much, and it's right. It goes into the peppers uncooked and steams in the oven, inside the peppers (so it's important to cook them long enough and cover the baking dish). Make sure that you spoon the sauce left in the baking dish over the rice once the peppers are done. These are good hot or at room temperature. I like to use green peppers.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 2h
Yield Serves 6
Number Of Ingredients 11
Steps:
- Prepare the peppers. With a sharp paring knife, cut away the tops, then reach in and pull out the membranes and seeds.
- Toss the shredded zucchini with salt and let drain in a colander for 20 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to a medium bowl and add the garlic, mint, parsley or dill, and rice. Season with salt and pepper. Stir in 1/4 cup of the olive oil and let sit for 10 minutes.
- Meanwhile preheat the oven to 375 degrees. Oil a baking dish large enough to accommodate all of the peppers. Fill the peppers about 3/4 of the way full with the stuffing, and replace the caps. Place in the oiled baking dish. Mix together the tomato paste and water with the remaining olive oil and the lemon juice. Season to taste. Add to the baking dish. Cover the dish with foil. Place in the oven and bake 45 minutes to an hour, until the peppers are soft. Remove from the heat and allow to cool to room temperature, or serve hot. Remove the tops of the peppers and spoon the sauce in the baking dish over the rice before serving.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 558 milligrams, Sugar 5 grams
Tips:
- For the best flavor, use fresh, ripe vegetables. Zucchini and red peppers that are in season will be more flavorful and have a better texture.
- Feel free to adjust the amount of vegetables in the recipe to your liking. If you want more zucchini or red peppers, simply add more. You can also add other vegetables, such as diced tomatoes, chopped onions, or sliced mushrooms.
- If you don't have any vegetable broth, you can use chicken broth or water instead. Just be sure to adjust the seasoning to taste.
- Serve the rice with zucchini and red peppers as a side dish or main course. It's also a great addition to a lunch or dinner bowl.
Conclusion:
This rice with zucchini and red peppers is a simple yet flavorful dish that is perfect for a weeknight meal. It's made with fresh, healthy ingredients and is ready in just 30 minutes. So next time you're looking for a quick and easy meal, give this recipe a try.
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