Fried Rice With Zucchini, Corn, and Beans |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 10 |
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From Rick Rodgers Celebrations 101. 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.
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