A delightful and hearty dish combining zucchini, rice, and a flavorful tomato-based sauce.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
Heat the chicken broth in a saucepan until warm.
Warming the broth helps it blend better with the sauce.
In a large skillet, heat the olive oil over medium heat.
Use medium heat to avoid burning the oil.
Add the chopped onion and sauté until softened.
Stir frequently to prevent sticking.
Add the garlic and paprika, cooking for an additional minute.
Adding spices at this stage enhances their flavor.
Add the chopped tomatoes and cook until they break down into a sauce.
Crush the tomatoes with a spoon to help them break down.
Blend the cooked mixture into a smooth sauce using a blender.
Let the mixture cool slightly before blending to avoid splatters.
In the same skillet, sauté the zucchini and green beans until slightly softened.
Cut the vegetables into even pieces for uniform cooking.
Add the rice to the skillet and stir to coat with the vegetable mixture.
Coating the rice in the oil helps prevent sticking.
Pour the sauce and warm chicken broth into the skillet, stirring to combine.
Ensure the rice is fully submerged in the liquid.
Transfer the mixture to a casserole dish and bake uncovered for 15 minutes.
Baking helps absorb any excess liquid.
Remove from the oven, cover with foil, and let sit for 5 minutes before serving.
Resting allows the flavors to meld together.
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