Print This Recipe Written by Chacha on Jun 25th, 2012 in Chilies, Cilantro, Garlic, Lime, Recipe, Rice & Grains, Side Dishes, Spanish, Tomatoes | No Comments

Servings: 4


  • 2 tablespoons each unsalted butter and extra-virgin olive oil
  • 1 cup finely chopped onion
  • 2 large cloves garlic, smashed, peeled and finely minced
  • ½ teaspoon freshly ground cumin
  • 1 jalapeno pepper, finely minced
  • ½ teaspoon Mexican or Greek oregano, crumbled
  • 1 cup long-grain white rice (preferably not converted)
  • 1 cup crushed tomatoes
  • 1 lime, juiced
  • 2 zucchini, sliced
  • 2 cups chicken stock (preferably homemade)
  • Chopped fresh cilantro (leaves only), to taste
  • kosher salt
  • Freshly ground black pepper


Heat the oil and butter in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion and jalapeno pepper. Season well with salt and pepper. Cook until onions are transparent.

Add cumin and oregano and cook about 2 minutes to toast them and bring out their flavors. Add the rice and cook, stirring, about 5 more minutes. Add tomatoes and lime uice. Mix well. Add zucchini, broth, cilantro, 1 teaspoon salt and pepper to taste. Bring to a boil. Cover. (Note: If the lid does not fit tightly, wrap the lid tightly with a kitchen towel.) lower heat to simmer. Cook for 20 minutes.

Turn rice over carefully from the bottom to distribute the flavors evenly. Transfer to a serving bowl and serve.



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