This Mediterranean-inspired vegetable rice skillet is a delightful and colorful dish, perfect for a wholesome meal.
Heat the olive oil in a large skillet over medium heat.
Ensure the skillet is evenly coated with oil to prevent sticking.
Add the diced onion and minced garlic to the skillet and sauté until softened.
Stir frequently to avoid burning the garlic.
Stir in the rice and cook for a minute to coat it with the oil.
Toasting the rice enhances its nutty flavor.
Pour in the diced tomatoes and vegetable broth, then add the sliced carrots and paprika.
Stir well to combine all ingredients evenly.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes.
Check occasionally to ensure the rice doesn't stick to the bottom.
Add the diced eggplant and zucchini, stir, and continue cooking until the vegetables are tender.
Cut the vegetables into uniform pieces for even cooking.
Sprinkle with chopped parsley before serving.
Serve immediately to enjoy the fresh flavors.
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