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Ingredients
1 1/4 Cups uncooked rice
1/2 Cup onion, diced
3 Tablespoons olive oil
1/2 Sweet red pepper, diced
1/2 Green pepper, diced
4 Tablespoons fresh oregano, minced
2 Teaspoons garlic, minced
1 Teaspoon paprika
1 Teaspoon salt
1/2 Teaspoon cracked black pepper
1/2 Teaspoon crushed red pepper
1 Small zucchini, diced
10 Grape tomatoes, halved
1 (14 oz) Can chicken broth
1/2 Cup frozen peas, thawed (reserved)
Instructions
In a large skillet with a cover, saut� rice and onions within the olive oil for 5 minutes. Add the peppers, oregano, garlic and seasonings; cook 5 minutes. Stir in zucchini, tomatoes and chicken broth; bring to a boil. Reduce the heat to a simmer, cover for 20 minutes, to cook until tender. Fluff rice, adding a few tablespoons of water if needed to remove bits from the bottom of the pan. Stir in the thawed peas, just before serving.