This combination of rice and vegetables cooked in chicken stock is comforting, full flavoured, and perfect for when you are under the weather. I have no idea how authentic this version is; I made it from memory after watching someone else. The secret is to use a really good chicken stock.
Saute 1 cup of rice in a little oil or butter in a thick bottomed pot until rice is toasty. Add one chopped tomato and one cup of diced zucchini or other summer squash. Cook for a few minutes until vegetables are warmed through and then add one and a half cups of chicken or vegetable stock and a teaspoon of salt, depending on how salty your broth is. Bring to a boil, then cover and simmer for a few minutes until liquid is absorbed. I like it pretty dry, but you could add more broth or water if you prefer a soupier mixture.