1. Heat butter and oil in a large nonstick frypan, add zucchini and onion, sauté just until onion is soft, about 4 minutes. 2. Add red pepper, jalapeño pepper, garlic and sage, sauté 1 minute more. 3. Add rice, salt and pepper, stir to coat. 4. Add balsamic vinegar, deglaze pan and add chicken broth and buttermilk. 5. Bring to boil, reduce heat; simmer covered with a tight fitting lid, for 45 to 50 minutes or until the liquid is absorbed and the rice is tender. 6. Add green peas while fluffing rice with a fork, remove pan from heat; replace lid and set aside for 10 minutes. 7. Serve and enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
