How to make
Wash and drain the rice. Chop the onion finely and put it in 2/5 cup (100 ml) of olive oil to fry in a wide pan. After a while, add the crushed garlic and parsley. Whilst stewing, cut the tomatoes into small cubes and add them as well.
Stir with a wooden spatula and throw in the olives, finely chopped zucchini, followed by the rice. Stir until they fry and top up with 1 cup of hot chicken broth. Stir gently and top up with another 1 cup of broth, once the first broth is absorbed. Thus pour in all of the liquid, until the rice is completely cooked.
Finally, add salt, nutmeg and pepper. Close with a lid and leave for 20 minutes before serving. Serve with a lemon slice.
