Vegetarian Paella

• 2 tablespoons olive oil
• 1/2 serrano chili pepper
• 1 green bell pepper, sliced in strips
• 1/2 onion sliced in rings
• 1 garlic clove chopped
• 1 tablespoon paprika
• 1 pinch thyme
• 2 tomatoes peeled, seeded, and chopped
• 1 zucchini chopped
• 1/2 cup rice
• 1 cup stock you can substitute with water
• parsley as desired
• lemon juice as desired
• salt as desired
• pepper as desired

1. Preheat a large skillet on low.
2. Heat 1 tablespoon olive oil on the skillet.
3. Add the serrano chili pepper, green bell pepper, and onion. Stir occasionally for 15 minutes.
4. Add the garlic, paprika, thyme, tomatoes, salt, and pepper to the skillet.
5. Stir the vegetables, and carefully cover the skillet with aluminum foil. Cook for 4 minutes.
6. Remove the aluminum foil and add the rice, zucchini, and stock to the skillet. Make sure everything is spread evenly.
7. Cover the skillet with aluminum foil again and let it cook for 20 minutes on low.
8. Turn off the heat and let it sit for 20 minutes.
9. Remove the aluminum foil and serve directly on a plate, adding the remaining tablespoon olive oil, lemon, and parsley on each serving.

olive oil, serrano chili pepper, green bell pepper, onion, garlic, paprika, thyme, tomatoes, zucchini, rice, stock you can, parsley, lemon juice, salt, pepper

Taken from www.yummly.com/recipe/Vegetarian-Paella-549009 (may not work)