Directions:
- Heat oil in 12-inch cast iron skillet over medium heat.
- Add chile pepper, onion and garlic; cook, stirring often, until onion is soft but not browned, about 6 minutes.
- Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.
- Add rice; stir to coat well with the tomato mixture.
- Add broth; bring to boil.
- Reduce heat to low, cover and simmer until the rice is tender, 25-30 minutes.
- Serve hot directly from pan; garnish with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.16 Kcal (817 kJ) | ||
| Calories from fat | 64.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.21g | 11% | |
|---|---|---|---|
| Cholesterol | 1.23mg | 0% | |
| Sodium | 834.05mg | 35% | |
| Potassium | 451.28mg | 10% | |
| Total Carbs | 29.29g | 10% | |
| Sugars | 6.19g | 25% | |
| Dietary Fiber | 2.88g | 12% | |
| Protein | 4.61g | 9% | |
| Vitamin C | 45.5mg | 76% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 10.4mg | 58% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 70.47 Kcal (295 kJ) | ||
| Calories from fat | 23.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.6g | 11% | |
|---|---|---|---|
| Cholesterol | 0.44mg | 0% | |
| Sodium | 301.15mg | 35% | |
| Potassium | 162.94mg | 10% | |
| Total Carbs | 10.58g | 10% | |
| Sugars | 2.24g | 25% | |
| Dietary Fiber | 1.04g | 12% | |
| Protein | 1.67g | 9% | |
| Vitamin C | 16.4mg | 76% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 3.8mg | 58% | |
| Calcium | 14.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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