4 Serves
45 Mins
Place a saucepan over medium-high heat and add the olive oil, red onion, and garlic. Sauté until the onion becomes soft and translucent, which should take about 5 minutes.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
21 µg / 400 µgCalcium
26 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
88 mg / 420 mgPhosphorus
212 mg / 1,250 mgPotassium
329 mg / 4,700 mgSodium
549 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Add the diced zucchini and the spice blend to the saucepan. Continue to sauté for another 5 minutes until the zucchini begins to soften.
Stir in the rice and the chicken broth. Bring the mixture to a boil, then cover the saucepan, reduce the heat to medium-low, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed.
Remove the saucepan from the heat, fluff the rice gently with a fork, and serve immediately.
43
g58
g28
g
