Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Oxmoor House January 2002

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

337 calories; fat 7.5g; saturated fat 3.2g; protein 13.7g; carbohydrates 55.2g; cholesterol 11mg; iron 3.9mg; sodium 432mg; calories from fat 20%; fiber 5.7g; calcium 198mg.
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