Ingredients
– 1 cup of rice
– 2 cups of vegetable broth
– 1 medium onion, chopped
– 1 carrot, finely chopped
– 1 bell pepper, finely chopped
– 1 zucchini, finely chopped
– 2 tablespoons of olive oil
– 1 teaspoon of garlic, minced
– 1 teaspoon of dried thyme
– Salt and pepper to taste
Method
1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté for about 3 minutes until it softens.
3. Stir in the minced garlic, then add the chopped carrot, bell pepper, and zucchini. Cook for another 5 minutes until the vegetables are tender.
4. Pour the rice into the pot and mix it with the veggies. Pour in the vegetable broth and add thyme, salt, and pepper. Bring to a boil.
5. Reduce heat, cover, and simmer for about 15-20 minutes until the rice absorbs the broth. Fluff with a fork before serving.
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