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Quick Rice and Zucchini Dish

A comforting one-pot meal combining hearty grains with fresh vegetables, perfect for busy weeknights and gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup rice (200 g)
  • 2 medium zucchini, chopped
  • 1 large egg
  • 1 onion, diced onion, diced
  • 1 red sweet pepper, diced
  • 1 red hot pepper, diced (optional for spice)
  • 2 tablespoons plain flour (20 g)
  • 2 tablespoons olive oil for cooking
  • 2 cups water or vegetable broth (approximately 480 ml)
  • Salt to taste

Method
 

Preparation
  1. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat.
  2. Add the diced onion and sauté for about 3 minutes or until the onion is translucent.
  3. Stir in the chopped zucchini, red sweet pepper, and red hot pepper (if using). Cook for an additional 3-4 minutes until the vegetables start to soften.
  4. Add the rice to the saucepan, stirring well to coat it with the oil and vegetables. Continue cooking for around 2 minutes to lightly toast the rice.
  5. Pour in 2 cups (480 ml) of water or vegetable broth and season with salt to taste.
  6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the liquid has absorbed.
  7. In a bowl, beat the egg and flour together until smooth.
  8. Once the rice is cooked, stir in the egg mixture to create a creamy texture, mixing thoroughly.
  9. Allow the dish to cook for another 2-3 minutes, just until the egg sets slightly. Stir occasionally to combine.
  10. Remove from heat and let sit for a few minutes before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a saucepan over low heat, adding a splash of water or broth to prevent it from drying out.