Spicy Paella Style Vegetables Recipe
Ingredients
| 3/4 pound broccoli, sliced, or one 10-ounce package frozen chopped broccoli | ||
| 2 small zucchini, sliced 1/4 inch thick | ||
| 2 medium green or red sweet peppers, chopped | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm), minced | |
| 1/4 cup olive oil or cooking oil | ||
| 1 16-ounce can tomatoes, cut up | ||
| Salt | 1 Teaspoon | |
| Ground red pepper | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Chicken broth | 2 3/4 Cup (16 tbs) | |
| Long grain rice | 1 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Frozen peas | 1 Cup (16 tbs), thawed | |
| Parmesan cheese | 2/3 Cup (16 tbs), grated | |
| Eggs | 6 | |
Directions
Cook fresh broccoli in a small amount of boiling, lightly salted water for 5 minutes or till crisp-tender,Drain.
In a paella pan or a 12-inch oven-going skillet, cook zucchini, sweet pepper, onion, and garlic in olive oil till onion is tender.
Stir in undra/ned tomatoes, salt, red pepper, and pepper.
Stir in chicken broth, uncooked rice, and lemon juice; mix well.
Bring to boiling.
Bake, covered, in a 350° oven for 10 minutes.
Stir in broccoli, peas, and Parmesan cheese.
In a paella pan or a 12-inch oven-going skillet, cook zucchini, sweet pepper, onion, and garlic in olive oil till onion is tender.
Stir in undra/ned tomatoes, salt, red pepper, and pepper.
Stir in chicken broth, uncooked rice, and lemon juice; mix well.
Bring to boiling.
Bake, covered, in a 350° oven for 10 minutes.
Stir in broccoli, peas, and Parmesan cheese.
Chef
