Basque Vegetable Rice

• 2 tablespoons olive oil, extra-virgin
• 1 small red chili peppers dried, broken
• 1 medium onions quartered and thinly sliced
• 2 cloves garlic minced
• 2 large tomatoes ripe, seeded and diced
• 1 medium zucchini diced
• 1 each green bell peppers thinly sliced
• 1 teaspoon paprika preferably Spanish
• 1 teaspoon thyme dried
• 1/2 teaspoon salt
• 18 teaspoon black pepper freshly ground
• 1 1/4 cups arborio (short-grain) rice white, preferably Valencia
• 3 cups stock vegetable
• 2 tablespoons parsley leaves finely minced fresh flat-leaf for garnish
• 6 each lemon wedges for garnish

1. Heat oil in a 12-inch cast-iron skillet over medium heat.
2. Add chile pepper, onion and garlic and cook, stirring often, until the onion is soft but not browned, about 6 minutes.
3. Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.
4. Add rice; stir to coat well with the tomato mixture.
5. Add broth; bring to a boil.
6. Reduce heat to low, cover and simmer until the rice is tender, 25 to 30 minutes.
7. Serve hot directly from the pan, garnished with parsley and lemon wedges, if desired.

olive oil, red chili peppers, onions, garlic, tomatoes, zucchini, green bell peppers, paprika, thyme, salt, black pepper, arborio, stock vegetable, parsley, lemon wedges

Taken from recipeland.com/recipe/v/basque-vegetable-rice-49562 (may not work)