Easy Tomato and Zucchini Rice
Ingredients
Serves 4
1 tablespoon vegetable oil (I used olive oil)
1 onion, finely chopped
1 garlic clove, minced
2 small zucchini, cut into round
1½ cups rice (I used Arborio rice)
2 medium tomatoes, chopped
3 cups vegetable broth
1 teaspoon thyme
¼ teaspoon ground black pepper
Grated parmesan cheese to taste (optional but highly recommended)
Directions
Heat oil in a skillet (or pot) over medium-high heat.
Add onion and sautè until translucent, about 5 to 6 minutes.
Add garlic and sauté until fragrant, about 1 minute.
Add zucchini rounds and sauté until they begin to brown, about 6 to 8 minutes.
Add rice and sauté until translucent, about 5 to 6 minutes.
Add broth, chopped tomatoes, thyme, and pepper.
Bring to a boil, reduce to a simmer, cover with a lid and cook for 20 to 25 minutes or until the rice is cooked through. Stir in Parmesan cheese, if using. Take a taste and adjust seasoning as needed. Serve!