Rice Jardin

Southern Living
4 1/2 cups


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3 tablespoons butter or margarine
3 medium zucchini, sliced
1 medium onion, chopped
1 (8 3/4-ounce) can whole kernel corn, drained
1 (10-ounce) can diced tomato and green chiles
3 cups cooked rice
1 1/2 teaspoons salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 teaspoon ground coriander (optional)


Melt butter in a Dutch oven over medium-high heat; add zucchini and onion, and saute 5 minutes or until tender. Stir in corn, next 5 ingredients, and, if desired, coriander. Cover and cook over low heat 15 minutes.

Created date

December 2001