Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 28 oz crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 3/4 cup long-grain white rice, rinsed
  • 6 cups low sodium vegetable broth
  • 1 cup frozen peas
  • 1 cup diced zucchini (optional)
  • 1 bay leaf
  • 1 tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5–7 minutes until onions are translucent. Stir in the minced garlic and cook for 60 seconds.
  2. Create a small space in the center of the pot and add the tomato paste. Stir constantly for 2 minutes until the paste darkens. Stir in the dried oregano, dried basil, and rinsed rice, tossing for 2 minutes until rice grains are slightly translucent at the edges.
  3. Pour in the crushed tomatoes and vegetable broth, then add the bay leaf. Bring to a boil, then reduce heat to low. Cover with a lid and simmer for 15–18 minutes.
  4. At the 15-minute mark, stir in the frozen peas or diced zucchini. Continue cooking for another 5 minutes until the rice is tender.
  5. Remove the pot from heat. Stir in the fresh lemon juice, salt, black pepper, and chopped fresh parsley.