Gluten-Free Cheesy Vegetable Rice Skillet Recipe

About this recipe

A hearty and satisfying gluten-free dinner featuring a medley of vegetables, rice, and melted cheese. Perfect for solution seekers looking for a quick and delicious meal.

Ingredients

• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 545G Birds Eye Petits Pois
• - Cathedral City Mature Cheddar Cheese
• 750 Ml Bevelini Extra Virgin Olive Oil, 750Ml
• 500G White Pearl Italian Pudding Rice 500g
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth

Instructions

1. 1. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of diced zucchini and 1 cup of diced bell peppers. Sauté for 5 minutes until softened.
2. 2. Stir in 1 1/2 cups of hot and sour vegetable broth and 3/4 cup of white rice. Mix well to combine.
3. 3. Add 1 cup of chopped tomatoes and 1 cup of peas to the skillet. Stir, cover, and simmer on low heat for 25 minutes or until the rice is tender and the liquid is absorbed.
4. 4. Once the rice is cooked, sprinkle 1 cup of shredded sharp cheese evenly over the top. Cover the skillet and let it sit for 5 minutes until the cheese is melted.
5. 5. Serve the cheesy vegetable rice skillet warm, garnished with fresh parsley if desired.