Mexican Rice with Zucchini & Grilled Corn
Recipe: #16544
January 03, 2015
Categories: Side Dishes, Rice, White Rice, Sunday Dinner Gluten-Free, No Eggs, Non-Dairy, Vegetarian, Spicy, Kosher Dairy, Vegetarian Dinner, more
"Great spicy Mexican comfort food made and cooked all in a one pan"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (370.3 g)
- Calories 326.6
- Total Fat - 10.5 g
- Saturated Fat - 4.1 g
- Cholesterol - 16.6 mg
- Sodium - 995.8 mg
- Total Carbohydrate - 45.6 g
- Dietary Fiber - 3.5 g
- Sugars - 6.9 g
- Protein - 14.5 g
- Calcium - 309.4 mg
- Iron - 2.7 mg
- Vitamin C - 40.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat olive oil in a saucepan over medium high heat. Add garlic, onion, bell pepper and jalapeno, and cook, stirring frequently, until onions have become translucent, about 3 minutes. Stir in zucchini and corn kernels, cook until tender and heated through, about 2 minutes.
Step 2
Stir in diced tomatoes with their juice, rice, chili powder, cumin and water; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-18 minutes.
Step 3
Stir in cheese until melted through, about 1-2 minutes.
Step 4
Serve immediately, garnished with cilantro, if desired.
Tips
No special items needed.
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