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Salsa Rice with Zucchini

 Salsa Rice with Zucchini
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.
4 ServingsPrep/Total Time: 25 min.


  • 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.
Nutritional Facts: 1 serving (3/4 cup) equals 129 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 373 mg sodium, 22 g carbohydrate, 2 g fiber, 3 g protein.