Ingredients:
3 cups chicken broth
1 1/4 teaspoons saffron threads
1 large red bell peppers, cut into strips
1/2 lb zucchini, sliced
2 tablespoons olive oil, divided
1 teaspoon dried oregano
1 teaspoon dried thyme
1 large onions, chopped
3 garlic cloves, chopped
1 jalapeno peppers, seeded and chopped
3 plum tomatoes, chopped
1 1/2 cups uncooked arborio rice
lemon wedges
Directions:
Bring chicken broth and saffron to boil over medium-high heat, reduce heat & simmer 20 minutes.
Toss together bell pepper strips, zucchini, and 1 tablespoon oil; place in an even layer.
in a 15×10-inch jellyroll pan. Sprinkle with oregano & thyme.
Bake at 400 F for 25-30 minutes or until tender, stirring once.
Saute garlic and jalapeno in remaining 1 tablespoon hot oil in a large skillet over medium heat 20-25 minutes, or until onion is caramelized. Add tomatoes, and cook, stirring often, 3-5 minutes or until liquid is absorbed.
Add uncooked rice and chicken broth mixture skillet, bring to a boil. Cover, reduce heat, and simmer 20-30 minutes, stirring once after 15 minutes. Stir in bell pepper and zucchini, and cook 5 minutes.
Serve with lemon wedges.
Servings: 4-6
Time preparation: 15 min.
Time total: 135 min.