1. In a large skillet or saucepan with a lid sauté onion and jalapeños in olive oil until softened. 2. Stir in garlic, herbs, zucchini, red pepper, green pepper and tomatoes and cook with lid on for 10 minutes. 3. Add rice, broth and saffron milk and stir to combine, cook till the rice is just tender and the liquid nearly absorbed 15-20mins. 4. Stir in peas, salt and pepper and let cook a further 10mins or until peas are cooked through and tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
