You won't create a mess in the kitchen with this recipe. The rice and zucchini are combined in one pan. For added color, toss in some diced yellow crookneck squash.
Featured In: 65 Heart-Healthy Suppers
- 1 cup water
- 1 tablespoon butter
- 1 teaspoon beef bouillon granules
- 1/4 teaspoon ground cumin
- 1/8 teaspoon salt
- 1 cup uncooked instant rice
- 1 medium zucchini, diced
- 1/4 cup salsa
- In a large saucepan, bring the water, butter, bouillon, cumin and salt to a boil. Remove from the heat; stir in the rice, zucchini and salsa. Cover and let stand for 5-7 minutes or until water is absorbed. Fluff with a fork. Yield: 4 servings.
Originally published as Salsa Rice with Zucchini in Taste of Home Meals in Minutes Calendar Annual 2001
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