Arroz Con Calabacin (rice With Zucchini)

Total Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 1/2 dried sweet red pepper, such as new mexico style, stem and seeds removed
• 1 small tomato, cut in large pieces
• 1 garlic clove, peeled
• 1 small onion, chopped
• 1/4 lb zucchini, cut in 1/2-inch cubes (1/2 meduim zucchini)
• 1/4 lb green beans
• 1 cup short-grain rice
• 2 cups chicken broth
• salt

Recipe

• 1 sauce:.
• 2 heat chicken broth.
• 3 heat oil in large skillet.
• 4 saute dried red pepper until softened (do not burn it), and remove from skillet.
• 5 next saute the tomato and garlic in same skillet and oil, until garlic is golden.
• 6 add dried red pepper, tomato and garlic to processor or blender.
• 7 blend the ingredients in the processor, forming a paste.
• 8 add the heated chicken broth to the paste and blend until smooth.
• 9 rice:.
• 10 put the onion in the skillet and saute til soft.
• 11 add zucchini and green beans, saute 10 minutes.
• 12 add the rice, stir to coat well with the oil.
• 13 pour sauce into the skillet.
• 14 add salt, bring to a boil, simmer, uncovered 5 minutes, stirring occasionally, you don't want the rice soupy.
• 15 pour into a 8-9 inch casserole dish, bake uncovered for 15 minutes at 325 degrees or until any remaining liquid is absorbed. remove from oven and cover with foil, sit for 5 minutes.
• 16 serve.