Rice with zucchini and herbs

Ingredients:

• 2 tbsp. l. olive oil
• 3 cloves garlic, crushed
• 3 green onions, chopped
• 2 yellow zucchini, cut into half-moon slices
• 1.5 cups long-grain brown rice
• 3.5 cups lightly salted chicken broth
• 3 tablespoons chopped fresh cilantro
• 3 tbsp chopped fresh mint

Preparation:

1. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the garlic, green onions, and zucchini. Cook until softened and beginning to brown, about 4 minutes. Season with salt and pepper and continue to cook until fragrant, 1-2 minutes. Add the rice.
2. Add the broth, bring to a boil, and reduce the heat to medium-low. Cover and simmer until the rice is tender and the liquid is absorbed, about 35 minutes. Turn off the heat and let the rice sit for another 10 minutes.
3. Remove the lid and fluff the rice with a fork. Add cilantro and mint.