Zucchini, onion, tomatoes and bell peppers stud this paella-inspired rice dish. You may add other vegetables, such as mushrooms and peas, or if you like something heartier, some slightly spicy Italian sausage is a good choice.
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2 tablespoons extra-virgin olive oil
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1 small dried red chile pepper, such as chile de arbol, broken
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1 medium onion, quartered and thinly sliced
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2 cloves garlic, minced
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2 large ripe tomatoes, seeded and diced
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1 medium zucchini, diced
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1 red bell pepper, diced
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1 green bell pepper, thinly sliced
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1 teaspoon paprika, preferably Spanish
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1 teaspoon dried thyme
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1/2 teaspoon salt
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1/8 teaspoon freshly ground pepper
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1 1/4 cups short-grain white rice, preferably Valencia (see Tip)
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3 cups vegetable broth, or reduced-sodium chicken broth
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2 tablespoons finely minced fresh flat-leaf parsley, for garnish
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6 lemon wedges, for garnish
I first created this recipe as a destination for leftover broccoli stalks, but its easily adaptable, so feel free to substitute other vegetables you might have in the fridge--asparagus, zucchini, peas, mushrooms, bok choy, bean sprouts, and jicama are all possibilities. I love the nutty taste and chewiness of brown rice, and you just can't argue with its antioxidant power and fiber. My favorite route to brown rice is to order it with Chinese food, but you can certainly cook some up yourself. Either way, bear in mind that the rice has to be well chilled so the starch hardens and makes it fry-able. Use fresh rice and you wind up with a gummy mess.
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