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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in 12-inch cast iron skillet over medium heat. | 2. Add chile pepper, onion and garlic; cook, stirring often, until onion is soft but not browned, about 6 minutes. | 3. Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes. | 4. Add rice; stir to coat well with the tomato mixture. | 5. Add broth; bring to boil. | 6. Reduce heat to low, cover and simmer until the rice is tender, 25-30 minutes. | 7. Serve hot directly from pan; garnish with parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
red chili pepper flake	1		crushed	-	-	-	-
onion	1		sliced	44.0	10.274000000000001	1.21	0.11
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
tomato	2		ripe seeded diced	83.72	18.564	4.368	0.728
zucchini	1		diced	33.32	6.0956	2.3716	0.6272
red bell pepper	1		diced	-	-	-	-
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
salt	1/2	teaspoon		-	-	-	-
black pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
arborio rice	1 1/4	1/4		-	-	-	-
vegetable broth	3	cups		487.08	78.96600000000001	17.8596	11.5128
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.