Dijon mustard and garlic add zesty flavor to this creamy rice dish laced with carrots, red pepper and zucchini.
What You Need
Original recipe yields 6 servings
1 Tbsp. olive oil
1-1/2 cups chopped zucchini
1/2 cup shredded carrot s
1/2 cup chopped red pepper s
1 clove garlic, minced
2 cans (14-1/2 oz. each) chicken broth, divided
1-1/2 cups arborio rice, uncooked
1/4 cup GREY POUPON Dijon Mustard
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Let's Make It
Heat oil in large saucepan on medium heat. Add zucchini, carrots, peppers and garlic; cook until crisp-tender, stirring frequently. Stir in 1 cup of the broth; bring to boil.
Stir in rice; return to boil. Reduce heat to medium; cook and stir 5 minutes or until liquid is almost absorbed.
Add 1 cup of the remaining chicken broth; cook 10 minutes or until broth is completely absorbed, stirring occasionally. Repeat with remaining broth until all broth has been added. Add mustard; cook and stir until heated through.
Substitute long-grain rice for the arborio rice.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.