Freshfield Grove

Tales of Tasmanian Adventures in Olive Oil

Recipes From My Kitchen – Spicy Zucchini Tomato Rice

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I made this earlier in the week, after being gifted some zucchini (aka courgettes!) from our lovely neighbours. I obviously forgot to take photos of the zucchini, but they were a mixture of yellow and green which made for a very pretty dish. Also forgot to take pics of the cooking process and final result, as it came after a busy day at work and I was just trying to get food into my belly as quickly as possible! I was delighted with the result of this experiment though. Filling but not heavy, and with leftovers for lunch a couple of days later 🙂

Spicy Zucchini Tomato Rice

  • Servings: 2
  • Time: 20 minutes
  • Difficulty: easy
  • Print

A quick, easy, healthy dish for zucchini season.

Ingredients

  • 1/2 cup basmati rice
  • 4 tbsp fresh extra virgin olive oil
  • 2-3 medium zucchini, thinly sliced
  • 1 clove of garlic, crushed or chopped
  • salt and pepper
  • 1 tin of chopped tomatoes
  • jalapeno rings to taste, chopped (optional, I only used 4!)
  • 1 tbsp red wine vinegar
  • Parmesan cheese (optional)

Directions

  1. Cook the rice, and while that’s going on, continue with the following…
  2. Put the extra virgin olive oil in a medium saucepan and turn onto a medium heat.
  3. Add the sliced zucchini, cover and cook, shaking occasionally for 5 minutes until just tender.
  4. Add the garlic, and salt and pepper to taste, and cook for a further minute.
  5. Add the tinned tomatoes, chopped jalapenos (if using), and red wine vinegar.
  6. Simmer uncovered for a few minutes until the tomatoes have reduced.
  7. Add the cooked rice and stir to combine.
  8. Serve into bowls and sprinkle with Parmesan if desired.

Possible substitutions and additions:
Brown rice instead of regular basmati would add a great flavour and texture, while increasing the fibre content.
Other small squashes could be substituted for the zucchini.
Fresh tomatoes would be wonderful, but will take just a bit longer to cook.
Garlic paste is absolutely perfect if you’re out of fresh.
Lemon or lime juice would add a fab extra zing instead of the red wine vinegar.
Add a cup of black beans when you put in the tomatoes, to bulk it up and increase the protein value.

Other tips:
Freezes well, so make extra and reheat.
Also great as a side dish.
I sliced the zucchini using the slicer on the side of my cheese grater – they were a bit wonky but it didn’t matter!

Author: FarmerFi

I'm a British doctor who married an Aussie, moved to Tasmania, and bought an olive grove. Now making extra virgin olive oil and olive leaf tea. I'd love you to join my adventures in the beautiful setting of Southern Tasmania.

I'd love to know what you think! Tell me here :-)

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