One Pot Ratatouille Rice Recipes
ONE-POT RATATOUILLE RICE
One-Pot Ratatouille Rice
Yield 8
Number Of Ingredients 12
Steps:
- This veggie-loaded one-pot ratatouille rice dish is made deliciously rich with Summer vegetables and Mahatma® Arborio Rice, crafted for rich and creamy skillet meals. Step 1
- Heat oil in large saucepan set over medium heat; cook onion, red pepper, zucchini, eggplant, salt and pepper, stirring often, for 6 to 8 minutes or until vegetables are slightly softened. Transfer to bowl. Step 2
- Add broth to saucepan; bring to boil. Stir in vegetable mixture, tomatoes and rice; return to boil. Step 3
- Reduce heat to low; cover and cook for 20 to 25 or until rice is very tender and absorbs most of the liquid. Remove from heat. Let stand, covered, for 10 minutes. Fluff with a fork; stir in basil and parsley before serving. Recipe Tip Serve leftover ratatouille rice with basil pesto, shredded mozzarella cheese and white beans in large flour tortillas for a tasty Mediterranean burrito.
ONE-POT RATATOUILLE RICE
With the rich flavors of ratatouille, this lovely concoction of rice and veggies makes a stunning side dish for roast chicken, pork or lamb.
Provided by Carolina® Rice
Yield 8
Number Of Ingredients 12
Steps:
- Packed with fresh produce and hearty rice, this one-pot ratatouille rice version of the classic is delicious, fun and easy to make. Try with Carolina® Arborio Rice, which absorbs tons of flavor for a tastier rice dish. Step 1
- Heat oil in large saucepan set over medium heat; cook onion, red pepper, zucchini, eggplant, salt and pepper, stirring often, for 6 to 8 minutes or until vegetables are slightly softened. Transfer to bowl. Step 2
- Add broth to saucepan; bring to boil. Stir in vegetable mixture, tomatoes and arborio rice; return to boil. Step 3
- Reduce heat to low; cover and cook for 20 to 25 or until rice is very tender and absorbs most of the liquid. Remove from heat. Let stand, covered, for 10 minutes. Fluff with a fork; stir in basil and parsley before serving. Leftover Tips Serve leftover ratatouille rice with basil pesto, shredded mozzarella cheese and white beans in large flour tortillas for a tasty Mediterranean burrito. This rice dish can be reheated nicely the day after to take with for lunch or to use as a hearty breakfast topped with an egg!
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