Ingredients

The following ingredients have 5 Servings
  • 2 Tablespoons olive oil
  • 2 cloves garlic (minced)
  • 1 large zucchini (washed, peeled, chopped)
  • 2 fresh sweet corn on the cob OR 1 can whole kernel corn OR a mix of both (drained and rinsed)
  • 1.5 cups cooked rice (fresh or leftover)
  • 1.5 cups salsa (any heat level you like)
  • 1 cup crushed tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground paprika
  • 3/4 cup freshly shredded Pepper Jack cheese
  • 3/4 cup freshly grated mild cheddar cheese
  • chopped green onions for garnish (optional)

Instruction

  • In a large skillet, heat up olive oil.
  • Add minced garlic and sautee for abut 20 seconds, stirring often.
  • Add zucchini and corn and sautee until zucchini softens. Stir often.
  • Add rice, stir well.
  • Add salsa, crushed tomatoes, salt, pepper, cumin and paprika. Mix everything well together. Bring mixture to a simmer and cook for 5 minutes, stirring often.
  • Turn of the heat. Sprinkle cheese over the rice mixture. Cover saucepan and let sit for 3 to 5 minutes, until the cheese is melted.
  • Serve or cool completely, place in freezer containers and freeze for later use.
  • Refrigerate leftovers for up to 3 days.