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.
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.
Add broth to saucepan; bring to boil. Stir in vegetable mixture, tomatoes and rice; return to boil.
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.
Serve leftover ratatouille rice with basil pesto, shredded mozzarella cheese and white beans in large flour tortillas for a tasty Mediterranean burrito.
Originally a French dish of stewed vegetables using herbs de Provence, this ratatouille-inspired rice skillet is a delicious variation of the classic. We’ve used common ingredients like onion, red pepper, zucchini, eggplant and tomatoes with fresh basil and parsley.
Aside from delicious, this dish is also fairly quick and simple to put together. In just 30 minutes, you’ve got a filling and tasty one-pot plant-based meal.
If you’re missing a bit of protein serve with cooked chickpeas, tofu, Italian sausage or chicken. If you’d like to turn up the heat, swap in ½ of the red pepper for poblano or jalapeño peppers.
Put your excess Summer produce to good use in this recipe, in another Mediterranean classic like Stuffed Eggplants, Mexican Rice recipes or a Grilled Summer Vegetable Rice Salad.
This recipe calls for arborio rice, which is medium grain, meaning it contains more starch content than traditional long grain rice. It absorbs liquid and flavors beautifully for a richer and creamier rice skillet meal that everyone will be wanting again and again. Looking for the perfect side? Try our: Indian coconut rice recipe.