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.
VERIFIED BY Taste of Home Test Kitchen
- 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