• 2 zucchini (medium size, cut into bite size chunks)
  • 4 Tbsp rice (long-grain, or other kind, uncooked)
  • 4 clove garlic (thinly sliced)
  • 2 tsp olive oil (or other oil)
  • 1 tsp chili powder (mild red)
  • 1 tsp cumin (ground)
  • 6 1⁄2 c chicken or vegetable stock
  • salt and pepper


Heat oil in pan, add garlic & cook for 2 minutes, until softened. Stir in chili powder & cumin. Cook over medium-low heat, stirring constantly, for 1 minute. Stir in stock, zucchini, and rice, then cook over medium-high heat for 15 minutes, until zucchini is cooked through and rice tender. Season with salt and pepper to taste.

Recipe courtesy of Food For People