Mexican Rice with Zucchini & Grilled Corn
Created by HomeCooker on January 3, 2015
- Servings: 4
- Prep Time: 15m
- Cook Time: 20m
- Recipe #16544
Ingredients
- 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
How to Make
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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.
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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.
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Step 3: Stir in cheese until melted through, about 1-2 minutes.
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Step 4: Serve immediately, garnished with cilantro, if desired.
Nutritional Facts
- 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