Rice With Zucchini and Red Pepper

• 2 tablespoons olive oil
• 1/2 cup finely chopped onions
• 2 teaspoons finely chopped garlic
• 2 small zucchini, about 1/2 pound, trimmed and cut into half-inch cubes
• 1 sweet red pepper, cored, seeded, deveined and cut into quarter-inch cubes
• 1 cup converted rice
• 2 sprigs fresh thyme or 1 teaspoon dried
• 1 bay leaf
• 1 teaspoon ground coriander
• 1 1/2 cup fresh chicken broth or water
• salt and freshly ground pepper to taste

1. Heat the olive oil in a heavy saucepan, then add the onions, garlic, zucchini and red peppers.
2. Stir until wilted.
3. Add the rice and stir to blend.
4. Cook briefly.
5. Add the thyme, bay leaf, coriander, chicken broth and salt and pepper to taste.
6. Bring to a boil, stirring, and cover tightly.
7. Simmer for 17 minutes.
8. Uncover, remove the sprig of thyme and the bay leaf.
9. Stir with a fork to fluff lightly.

olive oil, onions, garlic, zucchini, sweet red pepper, rice, thyme, bay leaf, ground coriander, chicken broth, salt

Taken from cooking.nytimes.com/recipes/12106 (may not work)