1   tbsp. olive oil

1   medium-size yellow onion, chopped

1   clove garlic, minced

1   medium-size tomato, cored and chopped

1   medium=size sweet red or green pepper, cored, seeded and chopped

1   small all-purpose potato, peeled and diced

1/2   tsp paprika

1/4   tsp cayenne pepper

1   cup brown rice

2   cups vegetable broth

1   medium-size zucchini (about 1/2 pound) quartered lengthwise and cut into 3-inch pieces

2   medium-size carrots, peeled, halved lengthwise and cut into 3-inch pieces

2   cups fresh or frozen peas


1.  In a large heavy saucepan, heat the olive oil over moderate heat for 1 minute. Add the onion and garlic and cook, stirring for 1 minute. Mix in the tomato and red pepper and cook another 3 minutes.Add the potato, paprika and cayenne pepper and cook 2 minutes longer

2.  Stir in the rice and vegetable broth and bring to a boil; adjust the heat so that the mixture bubbles gently. Cover and simmer for 15 minutes or until most of the liquid is absorbed. Stir in the zucchini, carrots and peas. Cover again and cook for 10 minutes.

3.  To serve, spoon the mixture into a large heated platter. serves 4

Jeri’s Catering Services in Palmdale / Lancaster CA. – 661.816.2902

Creative catering, caterer and personal chef for north Los Angeles county

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