This Italian Rice really is super easy to make and it tastes like the rice you’d get from a restaurant. I have tried creating several different recipes for Italian Style Rice and this one is definitely my favorite. I’ve tried tomato sauce and fresh tomatoes in the rice but I think the key to a bowl of great Italian rice is the canned tomatoes and fresh garlic. I also tried sauteing the vegetables, but find the easiest and quickest way is to just pop them in the oven and roast them. This gives them a real rustic look and flavor. I make this recipe a lot and use it for a side dish or a quick family meal. I hope you love this rice and that it becomes a staple in your home as well. Here’s how to make it: Toss the eggplant cubes, zucchini, pepper, chopped onion, and tomato with the oil, in a roasting pan and season with salt and pepper. Roast for 15 – 25 minutes (until the vegetables are fully cooked).
Meanwhile, heat the oil in a saucepan add the garlic and cook it starts to brown. Mix in the tomatoes, oregano, stock, and seasoning. Add the rice and bring to boil. Lower the heat to low heat, cover and simmer 15 -20 minutes until the rice is tender. Add the roasted vegetables and parsley. Taste for seasoning and serve.
Add chicken or seafood to make this dish a non-vegetarian main meal Short on time? To make this recipe even easier, instead of sauteing garlic and using stewed tomatoes, use a cup of ready-made marinara or spaghetti sauce.
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This recipe uses white rice but you can use brown rice if you’d like (just refer to the package instructions for cooking time and liquid measurements) Easily transform this dish into a Spanish rice dish by omitting the eggplant and zucchini and adding saffron to the stock.
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