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🍲 Valencia Garden Rice with Zucchini and Peas

590 kcal · 35 min · 4 servings

Ingredients

• 350 g Round rice variety (Arborio)
• 2 Stück Zucchini
• 200 g Frozen peas
• 250 g Cherry tomatoes
• 900 ml Beef broth (or vegetable broth)
• 2 Stück Garlic clove
• 1 Prise Saffron threads
• 5 EL Olive oil
• 1 TL Paprika powder (sweet)
• 1 TL Salt and pepper

Instructions

1. 1. Boil the broth in a pot and keep it warm. Remove the pot from the stove.
2. 2. Rinse the rice under cold water. Cut the zucchini into small cubes. Crush the garlic finely.
3. 3. Halve the cherry tomatoes. Thaw the peas briefly under lukewarm water.
4. 4. Heat the olive oil in a large pan. Sweat the garlic and zucchini for 3 minutes.
5. 5. Add the rice and paprika powder. Stir well until the rice becomes slightly translucent.
6. 6. Pour the hot broth over the rice. Sprinkle in the saffron threads. Bring to a boil.
7. 7. Reduce the heat to low. Cook the rice open for 12 minutes.
8. 8. Fold in the tomatoes and peas. Cook for another 5 minutes.
9. 9. Remove the pan from the stove. Cover it and let the rice rest for 5 minutes to absorb the liquid.

Nutrition per serving

• kcal: 590
• Protein: 22 g · Fett/Fat: 10 g · Carbs: 95 g