Packed with fresh produce and hearty rice, this one-pot ratatouille rice version of the classic is delicious, fun and easy to make. Try with Carolina® Arborio Rice, which absorbs tons of flavor for a tastier rice dish.
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 arborio 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.
This rice dish can be reheated nicely the day after to take with for lunch or to use as a hearty breakfast topped with an egg!
While this version is a variation on the classic, it still holds true to a few of the staple French ratatouille elements. First, we’ve used a common combination of fresh produce like tomato, eggplant, zucchini, onion and red pepper. We’ve also included freshly chopped herbs like basil and parsley.
Next, it’s cooked over the stove, in one-pot actually, making for easier cooking and less cleanup afterward!
Lastly, it’s a great way to use up those delicious summer fruits and vegetables in an incredibly tasty meal. You might also like to try Stuffed Eggplants with aromatic basmati rice and herbs.
One key ingredient for this recipe is the arborio rice, traditionally used for risotto dishes as it has more starch giving it a richer and creamier texture as well as absorbing more flavor! Arborio rice is ideal for this dish to make sure that every bite is not only filling but flavorful.