Arroz Con Calabacin Rice With Zucchini Recipes

Steps:

• Plunge the tomatoes into a pan of the boiling broth and after 1 minute remove the tomatoes and set aside in a bowl to cool. Once cooled down a bit slide the skins off the tomatoes and chop up to a rough pulp.
• In a decent sized paella pan fry the chicken pieces on all sides until slightly browned. Remove with a slotted spoon and set aside.
• In the same pan add a little more EVOO if necessary and fry onions, garlic and green peppers slowly until onions are almost caramelised, stirring frequently.
• Then stir in the tomatoes and cook for 15mins on a medium heat. Add paprika and saffron and red peppers and continue to cook on very low heat for 5 more mins.
• Pour in the rice and stir so that all rice is coated with the mixture. Turn up heat and then pour in the boiling hot stock, and wine. This will result in a soupy mixture. Bring back to boil and then cook on a medium heat for 10mins. Add salt and pepper if needed.
• Add courgettes, chicken and asparagus (and cherry toms if using). Stir to mix. Cook on moderate heat for 10mins.
• Transfer the paella pan to an oven, preheated to 150DegC and bake for 10 mins. Serve with parsley as a garnish.

Steps:

• Heat the olive oil in a heavy saucepan, then add the onions, garlic, zucchini and red peppers. Stir until wilted.
• Add the rice and stir to blend. Cook briefly. Add the thyme, bay leaf, coriander, chicken broth and salt and pepper to taste. Bring to a boil, stirring, and cover tightly. Simmer for 17 minutes.
• Uncover, remove the sprig of thyme and the bay leaf. Stir with a fork to fluff lightly.

Steps:

• Trim the ends of the zucchini. Cut the zucchini into half-inch cubes. There should be about one cup.
• Heat two tablespoons of the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the zucchini and stir. Add the rice, chicken broth, salt and pepper.
• Bring to a boil. Cover closely and let simmer 17 minutes.
• Gently stir in the remaining butter and serve.

Steps:

• 1. Prepare the rice according to package directions, using the broth instead of water and salt.
• 2. Once rice is close to done, heat the oil in a large skillet over low heat.
• 3. Add the bell peppers, cilantro, basil, and salt. Increase the heat to medium and cook, stirring, for 1 minute.
• 4. Add in zucchini (this is so it doesn't get all soggy) and cook vegetables for 2 minutes, or until crisp-tender.
• 5. Serve the vegetables over the rice.

Steps:

• Sauce:.
• Heat chicken broth.
• Heat oil in large skillet.
• Saute dried red pepper until softened (do not burn it), and remove from skillet.
• Next saute the tomato and garlic in same skillet and oil, until garlic is golden.
• Add dried red pepper, tomato and garlic to processor or blender.
• Blend the ingredients in the processor, forming a paste.
• Add the heated chicken broth to the paste and blend until smooth.
• Rice:.
• Put the onion in the skillet and saute til soft.
• Add zucchini and green beans, saute 10 minutes.
• Add the rice, stir to coat well with the oil.
• Pour sauce into the skillet.
• Add salt, bring to a boil, simmer, uncovered 5 minutes, stirring occasionally, you don't want the rice soupy.
• Pour into a 8-9 inch casserole dish, bake uncovered for 15 minutes at 325 degrees or until any remaining liquid is absorbed. Remove from oven and cover with foil, sit for 5 minutes.
• Serve.

Steps:

• Preheat oven to 350°F.
• In a 2-quart flameproof casserole or saucepan heat oil over moderately high heat until hot but not smoking and add onion and garlic. Reduce heat to moderately low and cook onion mixture, covered, stirring occasionally, about 4 minutes, or until softened. Increase heat to moderate and add rice. Cook rice, stirring, 3 minutes. Add broth and bring to a boil, covered.
• Bake rice, covered, in middle of oven about 20 minutes, or until liquid is absorbed. Stir in zucchini and let stand, covered, 5 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter in a Dutch oven over medium-low heat. Mix onion, brown and wild rice mix, and water in the melted butter. Layer tomatoes over rice mixture; top with zucchini. Cover zucchini with Colby cheese.
• Mix sour cream, garlic, salt, Italian seasoning, red pepper flakes, and black pepper together in a bowl; spread over Colby cheese layer. Cover Dutch oven.
• Bake in the preheated oven until rice is tender and cheese is bubbling, about 45 minutes.