Fried Rice With Zucchini, Corn, And Beans

Name: Fried Rice With Zucchini, Corn, And Beans
Ingredients: 2 cups long-grain rice (converted); 1/2 teaspoon salt; 4 tablespoons extra virgin olive oil, divided; 2 medium zucchini, cut into 1/2 inch dice; 8 scallions, chopped (white and green parts); 2 garlic cloves, crushed through a press; 2 cups fresh corn kernels (or thawed frozen corn kernels); 2 (15 ounce) cans pinto beans, drained and rinsed; 1 1/2 cups low sodium chicken broth, divided; fresh ground black pepper, to taste

10 ingredients

14 steps

Ingredients

2 cups long-grain rice (converted)
1/2 teaspoon salt
4 tablespoons extra virgin olive oil, divided
2 medium zucchini, cut into 1/2 inch dice
8 scallions, chopped (white and green parts)
2 garlic cloves, crushed through a press
2 cups fresh corn kernels (or thawed frozen corn kernels)
2 (15 ounce) cans pinto beans, drained and rinsed
1 1/2 cups low sodium chicken broth, divided
fresh ground black pepper, to taste

Directions

1

Make the rice at least 4 hours and up to 1 day before serving; bring the rice, 4 cups water, and 1/2 teaspoon salt to a boil in a saucepan over high heat.
2

Decrease the heat to low and cover tightly; simmer about 18 minutes or until the liquid has evaporated and the rice is tender.
3

Remove pan from heat and let stand for 5 minutes.
4

Fluff the rie with a fork and transfer to a large bowl; cool to room temperature.
5

Cover and refrigerate until the rice is well chilled, at least 4 hours.
6

Heat 2 T. oil in a large skillet over med-high heat.
7

Add in the zucchini; stir/saute 5 minutes or until the zucchini is crisp-tender.
8

Add in the scallions and garlic; stir 1 minute or until the scallions are wilted.
9

Add in the corn, beans, and 1/2 cup of broth; cook about 3 minutes or until the corn and beans are heated through.
10

Transfer to a platter, loosely cover and keep at room temperature.
11

Heat the remaining 2 tablespoons oil in a large Dutch oven over med-high heat.
12

Add the rice and remaining 1 cup of broth; cook, stirring often to break up the clumps of rice for about 3 minutes or until it is hot.
13

Add in the vegetables and the remaining broth; stir until everything is heated through (2 minutes.).
14

Season with salt and pepper; transfer to a serving bowl; garnish with scallions and serve.