Garden Rice

13 ingredients
5 steps

Ingredients

  • 1/2 cup green onion, chopped
  • 1/4 cup red bell pepper, chopped
  • 1 lb zucchini, cubed
  • 1 lb yellow squash, cubed
  • 6 tablespoons butter, divided
  • 1 (12 ounce) can mexicorn, drained
  • 3 cups cooked rice
  • 1 cup Velveeta cheese, cubed
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon coriander
  • 1/4 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon parsley

Directions

  1. 1
    Saute the onions, bell pepper, zucchini, and squash in 4 tablespoons of the margarine until the vegetables are tender.
  2. 2
    Stir in the corn, seasonings, and cheese. Combine ingredients well and heat until cheese has melted.
  3. 3
    Meanwhile, pour 2 tablespoons melted margarine over cooked rice and toss lightly.
  4. 4
    Once the cheese has melted in the vegetable mixtured, add vegetables to rice and toss again.
  5. 5
    Place in a 9x13 inch casserole dish that has been sprayed with non-stick cooing spray. Cover and bake at 350 degrees for 15 to 20 minutes.

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