1 cup long grained rice
3 cloves garlic, minced
¾ red onion, chopped
1 TBSP Olive Oil
1 zucchini, chopped into bite sized pieces
2½ cup low sodium chicken broth
1 TSP Paprika
1 TSP Chili Powder
Place saucepan over medium high heat. Add olive oil, red onion and garlic. Saute until onion softens, about 5 minutes. Add zucchini and spices. Saute until zucchini begins to cook, 5 minutes.
Add chicken broth, stir and cover. Reduce to medium low and let simmer for 20 minutes until rice is tender.
Fluff rice with a fork and serve.