Skip to main content
    Thrive On

    Basque Vegetable Rice

    Low PotassiumLow PhosphorusLow ProteinVeganVegetarianDairy-FreeEgg-FreeNo ShellfishNut-FreeGluten-FreeFrenchDinner
    Basque Vegetable Rice
    Low PotassiumLow PhosphorusLow ProteinVeganVegetarianDairy-FreeEgg-FreeNo ShellfishNut-FreeGluten-FreeFrenchDinner
    about 8 cups
    Active time: 40 minutes
    Total time: 1 hour 30 minutes

    Description

    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.

    Directions

    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.

    Tips

    • Tip: Valencia rice (sometimes called paella rice) is Spanish-grown, short-grain rice classically used when making paella. It differs from other short-grain rice because of its ability to absorb moisture without breaking down. When fully cooked, the individual grains of rice remain whole. Arborio rice can be used as a substitute, but yields a creamier dish.
    © Meredith Operations Corporation. All rights reserved. Used with permission.

    Nutrition Per Serving

    • Calories203 cal
    • Total Fat5.5 g
    • Saturated Fat0.8 g
    • Cholesterol0 mg
    • Sodium537 mg
    • Carbohydrate Total34.6 g
    • Protein4.2 g
    • Phosphorus80 mg
    • Potassium449 mg
    • Fiber3.8 g
    • Calcium31 mg

    Ingredients

    • 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
    • ½ teaspoon salt
    • ⅛ teaspoon freshly ground pepper
    • 1¼ cups short-grain white rice, preferably Valencia
    • 3 cups vegetable broth, or reduced-sodium chicken broth
    • 2 tablespoons finely minced fresh flat-leaf parsley, for garnish
    • 6 lemon wedges, for garnish

    Ingredients

    • 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
    • ½ teaspoon salt
    • ⅛ teaspoon freshly ground pepper
    • 1¼ cups short-grain white rice, preferably Valencia
    • 3 cups vegetable broth, or reduced-sodium chicken broth
    • 2 tablespoons finely minced fresh flat-leaf parsley, for garnish
    • 6 lemon wedges, for garnish

    Description

    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.

    Directions

    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.

    Tips

    • Tip: Valencia rice (sometimes called paella rice) is Spanish-grown, short-grain rice classically used when making paella. It differs from other short-grain rice because of its ability to absorb moisture without breaking down. When fully cooked, the individual grains of rice remain whole. Arborio rice can be used as a substitute, but yields a creamier dish.
    © Meredith Operations Corporation. All rights reserved. Used with permission.
    Download kidney-friendly cookbooks
    Get inspired