Zucchini Stewed with Rice
by Editorial Staff
Stewed zucchini with rice is a fairly hearty, but summer-style light dish. Juicy vegetables – tomatoes, bell peppers, onions, and zucchini – go well with rice. Vegetables can be taken in arbitrary proportions and the amount of rice can be increased or decreased to your taste.
Cook: 25 mins
Servings: 4
Ingredients
- Zucchini – 1 pc.
- Bulgarian red pepper – 1 pc.
- Tomato – 1 pc.
- Bulb onions – 1 pc.
- Garlic – 1-2 cloves
- Rice – 1/3 cup
- Dry Italian herbs – 1/2 teaspoon
- Ground black pepper – to taste
- Salt to taste
- Broth or hot water – 0.5 cups
- Vegetable oil – for frying
Directions
- Wash and peel vegetables. Remove the skin from the tomato. To do this, make a cross-shaped incision on it, dip it in boiling water for a couple of minutes, then cool in cold water and remove the skin.
- Peel the onion and cut it into half rings.
- Cut the courgette into cubes.
- Cut the bell peppers into strips.
- Cut the peeled tomato into cubes. Peel the garlic and leave the cloves intact.
- Fry the onions in vegetable oil until golden brown. Season with salt and pepper.
- Put the zucchini in a pan and fry with the onion for 2-3 minutes.
- Then add the bell pepper and fry for about 3 minutes more.
- Add the tomato, dried herbs, and fry the vegetables for another 1-2 minutes to let the tomato juice out.
- Pour in the washed rice, add a clove of garlic. Do not mix rice with vegetables.
- Pour in about 0.5 cups of hot water or broth, bring to a boil.
- Reduce heat and simmer rice and vegetables until tender. If the liquid boils off before the rice is cooked, you can add some more water. When the rice is done, stir in the vegetables and serve.
- Zucchini stewed with tomatoes, bell peppers and rice are ready. The dish can be served as a side dish for meat, fish, or as an independent dish.
Enjoy your meal!
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