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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring chicken broth and saffron to boil over medium-high heat, reduce heat & simmer 20 minutes. | 2. Toss together bell pepper strips, zucchini, and 1 tablespoon oil; place in an even layer. | 3. in a 15x10-inch jellyroll pan. Sprinkle with oregano & thyme. | 4. Bake at 400°F for 25-30 minutes or until tender, stirring once. | 5. Sauté garlic and jalapeño in remaining 1 tablespoon hot oil in a large skillet over medium heat 20-25 minutes, or until onion is caramelized. Add tomatoes, and cook, stirring often, 3-5 minutes or until liquid is absorbed. | 6. Add uncooked rice and chicken broth mixture skillet, bring to a boil. Cover, reduce heat, and simmer 20-30 minutes, stirring once after 15 minutes. Stir in bell pepper and zucchini, and cook 5 minutes. | 7. Serve with lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
saffron thread	1 1/4	1/4		-	-	-	-
red bell pepper	1		cut	-	-	-	-
zucchini	1/2		sliced	1.155	0.171	0.149	0.022000000000000002
olive oil	2	tablespoons	divided	238.68	0.0	0.0	27.0
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
thyme	1	teaspoon	dried	0.8079999999999999	0.1956	0.0445	0.0134
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	3		chopped	-	-	-	-
jalapeno pepper	1		seeded chopped	1.6312	0.3656	0.0512	0.0208
plum tomato	3		chopped	-	-	-	-
arborio rice	1 1/2	cups	uncooked	-	-	-	-
lemon wedge				-	-	-	-

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