Can be prepared in 45 minutes or less.
This variation on Spanish rice is wonderful with spicy Southwestern dishes.
Recipe information
Yield
Serves 4 to 6
Ingredients
2 tablespoons olive oil
1 onion, chopped fine
2 garlic cloves, minced
1 cup basmati or other long-grain rice
2 cups chicken broth
1 medium zucchini, cut into 1/4-inch dice
Preparation
Step 1
Preheat oven to 350°F.
Step 2
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.
Step 3
Bake rice, covered, in middle of oven about 20 minutes, or until liquid is absorbed. Stir in zucchini and let stand, covered, 5 minutes.
