1. Bring chicken broth and saffron to boil over medium-high heat, reduce heat & simmer 20 minutes. 2. Toss together bell pepper strips, zucchini, and 1 tablespoon oil; place in an even layer. 3. in a 15x10-inch jellyroll pan. Sprinkle with oregano & thyme. 4. Bake at 400°F for 25-30 minutes or until tender, stirring once. 5. Sauté garlic and jalapeño in remaining 1 tablespoon hot oil in a large skillet over medium heat 20-25 minutes, or until onion is caramelized. Add tomatoes, and cook, stirring often, 3-5 minutes or until liquid is absorbed. 6. Add uncooked rice and chicken broth mixture skillet, bring to a boil. Cover, reduce heat, and simmer 20-30 minutes, stirring once after 15 minutes. Stir in bell pepper and zucchini, and cook 5 minutes. 7. Serve with lemon wedges. ---------------------------------------------------------------------------
Nutrition
Ingredients
