Easy Tomato and Zucchini Rice

If you haven’t noticed I’m on a rice kick, if there’s such a thing.
I’ve made rice in some form or fashion 6 out of 7 days this week. Baked Spinach Rice, Easy Mexican Rice, Mexican Rice (Part II), and Creamy Zucchini Rice.
Don’t get me wrong, I love rice but it’s almost odd for me to cook it that much.


Anyways, this past weekend I made this Easy Tomato and Zucchini Rice out of necessity. I had some ripe tomatoes in the fridge that I needed to do something with and some sad looking zucchini that needed some rescue.
Why not combine the two for an awesome and colorful dish?
So there you have it. Rice with tomatoes and zucchini.


The recipe is super easy to knock-out: it has very few components and there’s no multi-taking necessary.
It’s also a one-pot recipe which never hurts.
There’s sautéing involved and that’s about it. So simple.
I’m clearly not reinventing the wheel here, but believe me when I say that this dish is truly remarkable.


This Easy Tomato and Zucchini Rice it’s light and full of bright flavors. It tastes like comfort food and keeps you satisfied for hours. It’s also a great way to get more vegetables.
Do give it a try!

Easy Tomato and Zucchini Rice                                                                                                         Print this recipe!

Ingredients
Serves 4

1 tablespoon vegetable oil (I used olive oil)
1 onion, finely chopped
1 garlic clove, minced
2 small zucchini, cut into round
1½ cups rice (I used Arborio rice)
2 medium tomatoes, chopped
3 cups vegetable broth
1 teaspoon thyme
¼ teaspoon ground black pepper
Grated parmesan cheese to taste (optional but highly recommended)

Directions

Heat oil in a skillet (or pot) over medium-high heat.
Add onion and sauté until translucent, about 5 to 6 minutes.
Add garlic and sauté until fragrant, about 1 minute.
Add zucchini rounds and sauté until they begin to brown, about 6 to 8 minutes.
Add rice and sauté until translucent, about 5 to 6 minutes.
Add broth, chopped tomatoes, thyme, and pepper.
Bring to a boil, reduce to a simmer, cover with a lid and cook for 20 to 25 minutes or until the rice is cooked through. Stir in Parmesan cheese, if using. Take a taste and adjust seasoning as needed. Serve!

Nutrition facts

One serving yields 300 calories, 5 grams of fat, 59 grams of carbs, and 7 grams of protein.