1. Heat oil in 12-inch cast iron skillet over medium heat. 2. Add chile pepper, onion and garlic; cook, stirring often, until 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 boil. 6. Reduce heat to low, cover and simmer until the rice is tender, 25-30 minutes. 7. Serve hot directly from pan; garnish with parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
