Ingredients
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1/4 cup olive oil
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1/2 dried sweet red pepper, such as New Mexico style, stem and seeds removed
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1 small tomatoes, cut in large pieces
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1 small onion, chopped
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1/4 lb zucchini, cut in 1/2-inch cubes (1/2 meduim zucchini)
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1/4 lb green beans
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1 cup short-grain rice
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2 cups chicken broth
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salt
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1 garlic clove, peeled
Instructions
- 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.