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.
Total TimePrep/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.
Nutrition Facts3/4 cup: 129 calories, 3g fat (2g saturated fat), 8mg cholesterol, 373mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 3g protein.
Originally published as Salsa Rice with Zucchini in 2001 Taste of Home Calendar