Ingredients

• 2 tablespoons olive oil
• 1 small dried red chili pepper, broken (can substitute crushed red pepper flakes)
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 2 large ripe tomatoes, seeded and diced
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 teaspoon paprika, preferably Spanish
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1 1/4 cups short-grain white rice, Valencia or 1 1/4 cups arborio rice
• 3 cups vegetable broth or 3 cups chicken broth
• 2 tablespoons parsley, fresh minced for garnish

Instructions

1. Heat oil in 12-inch cast iron skillet over medium heat.

2. Add chile pepper, onion and garlic; cook, stirring often, until onion is soft but not browned, about 6 minutes.

3. Add tomatoes, zucchini, bell peppers, paprika, thyme, salt and pepper; cover and simmer, stirring occasionally, for 15 minutes.

4. Add rice; stir to coat well with the tomato mixture.

5. Add broth; bring to boil.

6. Reduce heat to low, cover and simmer until the rice is tender, 25-30 minutes.

7. Serve hot directly from pan; garnish with parsley.