Arborio Veggie Rice

Since college and finding out I had to follow a Gluten, Dairy, and FODMAP free diet, I just didn't want to take the time to come up with any recipes. It was exhausting looking at all the ingredients or devoting time to cook up an "actual" tasty meal. Rather, I would just throw some chicken or meat into the oven and pair with a boring side of rice.

Now I cant say this tradition has completely stopped ha! Often when I am feeling lazy or non creative, I just brown up some ground turkey and pair with brown rice and ketchup (You should see my boyfriends disgusted face as I chomp that down). But, I mean its filling sooooo.. why not HA!

Well, since we have moved into the new house we are really putting budgeting and meal planning as a priority; yes putting on our grown up pants! Therefore, each Sunday we are finding 3 new recipes to do spin offs of, and the other nights, we will have leftovers or just a simple dinner or chicken and veggies.

This is one recipe that we will definitely be incorporating almost weekly- it is so insanely delicious!!

INGREDIENTS:

- 1 tablespoon Olive Oil

- 1 cup chopped zucchini

-1 cup Arborio rice

- 4 cups low sodium chicken broth

- 1 cup shredded carrots

- 1 tsp dried thyme

- 1 tsp salt

- 1/2 tsp black pepper

- 1/4 cup chopped fresh parsley

- 1 small jalapeno chopped

DIRECTIONS:

- Put all ingredients besides the parsley in a large pot.

- Bring the mixture to a boil, and then reduce heat to low.

- Cover and simmer for about 15 minutes, or until most of the broth is absorbed.

-Keeping pan covered, remove from heat and let it steam for an additional 5-10 minutes.

- Stir in the chopped fresh parsley and serve!

XO- A