From craving to table
Instructions
- 1
Rinse the rice under cold water until the water runs clear. Drain and set aside.
- 2
Heat the olive oil in a large skillet or shallow pan over medium heat. Add the onion and garlic, sauté for 2-3 minutes until translucent.
- 3
Add the diced red and green bell peppers, and zucchini. Cook for 4-5 minutes until vegetables are slightly tender.
- 4
Stir in the rice, smoked paprika, cumin, turmeric, salt, and black pepper. Cook for 2 minutes, stirring frequently to toast the spices and rice.
- 5
Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- 6
Uncover and scatter the peas and cherry tomatoes over the rice. Do not stir. Cover again and cook for an additional 5 minutes, or until the rice is tender and the liquid is absorbed.
- 7
Remove from heat and let stand, covered, for 5 more minutes.
- 8
Fluff the rice gently with a fork. Sprinkle with fresh parsley and serve with lemon wedges on the side.