Yield
4 servings (serving size: 1 cup squash mixture and 1/2 cup rice)

How to Make It

Heat oil in a large skillet over medium-high heat. Add onion, jalapeño pepper, and garlic; sauté 2 minutes. Stir in squash and zucchini; sauté 2 minutes. Add corn and next 3 ingredients; cover, reduce heat, and simmer 10 minutes. Discard thyme; sprinkle with cheese. Serve over rice.

Oxmoor House Healthy Eating Collection

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