Arroz con calabacín y menta

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Using water reduces cost while still allowing the dish to cook properly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Cucumbers can provide a similar texture but may alter the flavor.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Green onions add freshness at a lower cost.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced bell pepper and carrot, cooking for another 3-4 minutes.

Incorporate diced zucchini and cook until slightly softened, about 5 minutes.

Add rice, stirring to coat with the vegetable mixture, about 2 minutes.

Pour in vegetable broth and add diced tomatoes, salt, pepper, and paprika.

Bring to a boil, then reduce heat to low and cover.

Simmer for about 15-20 minutes or until rice is tender and liquid is absorbed.

Stir in peas and cook for an additional 5 minutes.

Remove from heat and let sit covered for 5 minutes.

Fluff rice with a fork and stir in lemon juice and chopped parsley.

Serve warm, garnished with additional parsley if desired.

Cooking Techniques

Spice Level: