Adapted from [check with D]

2145 cal/recipe

Ingredients

DishOne

• 4 c roasted vegetable broth
• 6 med tomatoes (about 1 1/2 lb), cored and cut into 1/2-inch wedges
• 1 med zucchini, trimmed and diced
• 1/4 c olive oil
• 5 tbsp chopped fresh basil
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 med onion, trimmed and diced
• 1 small red bell pepper, cored and diced
• 1 garlic clove, crushed and chopped
• 2 tsp smoked paprika
• 1 1/2 c arborio, bomba, or other short grain rice
• 1 tbsp tomato paste
• 1 1/2 c fresh or frozen corn kernels

Directions

• In a medium saucepan, bring the broth to a boil and then keep warm on low heat.
• Combine tomato, zucchini, 2 tbsp oil, 3 tbsp basil, 1/2 tsp salt, and 1/2 tsp black pepper in a medium bowl.
• Stir the tomato mixture to coate evenly.
• Heat remaining 2 tbsp oil in a 12-inch oven-safe skillet over med-high heat until moisture sizzles.
• Add onion and bell pepper to skillet and cook until golden, stirring occassionally, about 15 min.
• Add garlic and paprika to skillet and cook over low heat for about 1 min.
• Add rice and tomato paste to skillet and stir thoroughly.
• Preheat oven to 400 F.
• Add hot broth and remaining 1 tsp salt to skillet and bring to a boil.
• Cover and boil on med heat for 10 min.
• Uncover and stir in the corn and remaining 2 tbsp basil.
• Spoon tomato mixture over the rice mixture and pour juices on top.
• Place skillet in oven and bake for 25 min.
• If rice is very firm or mixture is dry, add 3/4 c boiling water.
• Raise oven temperature to 450 F.
• Return skillet to oven and bake until rice is tender and all liquid is absorbed, about 15 min.
• Cook skillet on stovetop for 10 min to brown rice on the bottom of the skillet.