Zucchini Rice

Zucchini Rice

Ingredients: Makes 6-8 servings

• 1 1/2 - 2 cups cooked brown rice; prepare according to directions

• 2 medium zucchini, chopped

• 1/2 medium red bell pepper, chopped

• 1/2 medium yellow bell pepper, chopped

• 1/2 medium sweet onion, chopped

• 2 cloves garlic, minced

• 1 tbsp extra virgin olive oil

• 2 tsp parsley

• 1 3oz can sliced black olives, drained

• 1 pinch of cayenne pepper

• sea salt and black pepper

Directions:

1. Cook rice according to package directions (Tip: cook rice in low

   sodium chicken stock to add additional flavor to your dish). Best to use day old rice.

2. In large skillet, heat olive oil over medium heat and saute onions &

   garlic for about 2 minutes.

3. Add bell peppers, zucchini, black olives, sea salt, black pepper,

   cayenne pepper and cook for 5 minutes or until vegetables are tender.

4. Add cooked rice. Sprinkle 1 tsp of parsley and gently mix until veggies

   are mixed with rice. Remove from heat.

5. Top with additional parsley to zucchini rice and serve.

   
   

Nutrition Facts:

Calories: 168 | Fat: 4g | Fiber: 2g | Carbs: 29g | Protein: 3g | Sugar: 2g | Sodium: 187mg