Ingredients
Scale
- 1 cup long-grain rice
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent (about 5 minutes). Add minced garlic; cook for an additional minute.
- Stir in diced bell pepper and sliced zucchini; cook until softened (approximately 7 minutes). Mix in halved cherry tomatoes and dried oregano.
- Add uncooked rice to the pan; stir to combine. Pour in vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for about 18 minutes until rice is tender. Let sit for 5 minutes without lifting the lid.
- Fluff with a fork, season with salt and pepper if needed, and garnish with fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 360
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg