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Heat large Dutch oven over medium heat.
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Meanwhile dice zucchini and summer squash into half -inch pieces.
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When dutch oven is warm, after approximately 4 5 minutes, add one tablespoon of olive oil to pan.
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Tilt to coat bottom of dutch oven before adding zucchini and squash.
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Season veggies with salt and pepper to taste and saute until just beginning to brown and soften, approximately 5 minutes.
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Meanwhile dice onion, red and green bell peppers.
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If making no-chicken broth from bouillon, start water to boil in kettle.
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Remove zucchini and squash from pan and set aside.
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Return Dutch oven to heat; when warm, add an additional tablespoon of olive oil to pan.
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Tilt to coat pan with oil before adding onion and peppers.
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Saute, stirring occasionally, until begining to soften, approximately 7 10 minutes.
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While onions and peppers saute, mince garlic.
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Add garlic, 1/2 teaspoon of salt, large pinch pepper, paprika, oregano, thyme, bay leaf, cayenne pepper, tomato paste, broth and canned tomatoes.
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Increase heat and bring mixture to boil.
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After mixture is boiling add white rice; stir to incorporate.
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Reduce heat to medium low and simmer, covered for 20 minutes until rice is done and most of the liquid is absorbed.
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Be sure to stir mixture several times while simmering.
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After rice is cooked and most, but not all of the liquid is absorbed, add reserved squash and zucchini.
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(*) Stir to incorporate.
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Remove bay leaf, cover and cook over low heat for an additional 5 minutes.
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Taste and season with salt and pepper ; serve immediately.
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Notes: * If you prefer a pescatarian version, substitute 1 pound of peeled, deveined shrimp for the zucchini & squash.
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Instead of cooking shrimp at the beginning of the process, add it raw after the rice has been in the mix for 20 minutes.
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Cook shrimp in broth, rice and veg mixture for approximately 5 mins or until pink & cooked through.
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Dish can be kept in air tight container in refrigerator for up to three days or in freezer for up to six months.
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Makes 4 entree sized servings, approximately 2 cups each.
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Serve with Louisiana, Tabasco or another hot pepper sauce and an ice cold beer.
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Recipe and images copyright Jennifer R. Vickers
