Skillet Rice & Zucchini
ACTIVE TIME: 25 min. TOTAL TIME: 45 min. SERVES: 4
We subbed in cauliflower rice for some of the starchy grains in this one-pan dinner for a healthy boost of antioxidants and vitamins
1 (10 oz.) pkg. frozen
riced cauliflower 1⁄4 cup tomato paste 1 tsp. paprika
1 Tbs. olive oil 1 onion, chopped
1⁄2 cup rice
1 zucchini, sliced
1⁄4 cup chopped basil 1⁄3 cup crumbled
feta cheese
1 Thaw cauliflower; drain and reserve. Mix 21⁄ cups water with tomato paste, paprika
2 and 1⁄4 tsp. salt; reserve. In large nonstick skillet, heat oil over medium heat. Add onion; cook, stirring, until softened, 7–8 min.
2 Add rice and reserved tomato mixture; bring to a boil; reduce heat to low. Cover; cook until rice is tender, about 20 min., topping with zucchini during last 10 min. Stir in reserved cauliflower. Remove from heat. Cover; let stand 5 min. Top with basil and feta. Per serving: Cal. 210 Pro. 7g Carb. 27g Fiber 4g Sug. 6g Chol. 11mg Sod. 249mg Total fat: 7g Sat. 2g Trans. 0g