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Mexican Rice with Zucchini & Grilled Corn

Here's how you make Mexican Rice with Zucchini & Grilled Corn
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  • Servings: 4
  • Prep: 15m
  • Cook: 20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 to 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 medium yellow onion (diced)
  • 1 red bell pepper (diced)
  • 1 small jalapeno pepper, minced
  • 1 zucchini (diced)
  • 1 corn cob (grilled then all the kernels removed from cob, or canned drained)
  • 1 can (14.5-ounce) petite diced tomatoes (undrained)
  • 1 cup dry white rice
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 1/2 cups water (or vegetable broth)
  • Salt and ground black pepper, to taste
  • 1 cup low-fat shredded cheddar cheese
  • 2 tablespoons chopped fresh cilantro leaves
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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