Rice with vegetables, paprika and thyme

Rice with vegetables, paprika and thyme

Ingredients

• Olive oil
• 2 tablespoons
• Onion
• 1 head
• Garlic
• 2 cloves
• Dried chili peppers
• 1 piece
• Tomatoes
• 2 pieces
• Zucchini
• 1 piece
• Red bell pepper
• 1 piece
• Green bell peppers
• 1 piece
• Paprika
• 1 teaspoon
• Salt
• taste
• Dried thyme
• 1 teaspoon
• Freshly ground black pepper
• taste
• Round rice
• 11/4 cups
• Vegetable broth
• 3 glasses
• Chopped parsley
• 2 tablespoons
• Lemon
• 1 piece

Directions

1. Heat olive oil in a skillet over medium heat. Add chopped chili, finely chopped onion and chopped garlic and sauté, stirring occasionally, for about 6 minutes, until the onions are tender.
2. Add the seeded and diced tomatoes, diced courgette, diced peppers, paprika, thyme, salt and pepper. Cover and simmer for about 15 minutes, stirring occasionally.
3. Add rice, stir well, pour in broth and bring to a boil. Cover, reduce heat and cook for another 25-30 minutes, until rice is tender.
4. Serve sprinkled with parsley and garnish with lemon wedges.