Spicy Paella Style Vegetables
|Broccoli/One 10-ounce package frozen chopped broccoli||3⁄4 Pound, sliced|
|Zucchini||2 Small, sliced 1/4 inch thick|
|Sweet peppers||2 Medium, chopped (Green Or Red)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Olive oil/Cooking oil||1⁄4 Cup (4 tbs)|
|Canned tomatoes||16 Ounce, cut up|
|Ground red pepper||1⁄2 Teaspoon|
|Chicken broth||2 3⁄4 Cup (44 tbs)|
|Long grain rice||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1 Tablespoon|
|Shelled peas||1 Cup (16 tbs), thawed (Fresh Or Frozen)|
|Grated parmesan cheese||2⁄3 Cup (10.67 tbs)|
Cook fresh broccoli in a small amount of boiling, lightly salted water for 5 minutes or till crisp-tender,Drain.
In a paella pan or a 12-inch oven-going skillet, cook zucchini, sweet pepper, onion, and garlic in olive oil till onion is tender.
Stir in undra/ned tomatoes, salt, red pepper, and pepper.
Stir in chicken broth, uncooked rice, and lemon juice; mix well.
Bring to boiling.
Bake, covered, in a 350Â° oven for 10 minutes.
Stir in broccoli, peas, and Parmesan cheese.