Ingredients
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2 tablespoons olive oil
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1 red pepper, chopped
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2 teaspoons chopped garlic
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1 cup instant brown rice
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1 (15 ounce) can stewed tomatoes
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1 (15 ounce) can vegetable broth
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1 teaspoon crushed red pepper flakes
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2 cups zucchini, cut in 1-inch cubes
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1 (6 1/2 ounce) jar artichoke hearts, drained
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1/2 cup frozen peas, thawed
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1/4 cup fresh parsley, chopped
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1 1/2 cups chopped onions
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1 cup carrot, chopped
Instructions
- In a large pot, cook onion, red pepper, and garlic with olive oil over medium high heat; stir occasionally for about 5 minutes until vegetable are softened.
- Add rice stir to coat with oil and vegetable mixture.
- Add tomatoes, broth, and red pepper flakes.
- Bring to a boil.
- Cover and reduce heat to medium low.
- Cook for 10 minutes; stirring occasionally.
- Add zucchini, artichoke hearts, and carrots.
- Continue to cook, covered, for 15-20 minutes until broth is almost absorbed.
- Add peas and parsley and cook a few more minutes until heated through.