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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is a nice side dish during the summer months when the squash and pepper are fresh. 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. Saute the onions, bell pepper, zucchini, and squash in 4 tablespoons of the margarine until the vegetables are tender.
2. Stir in the corn, seasonings, and cheese. Combine ingredients well and heat until cheese has melted.
3. Meanwhile, pour 2 tablespoons melted margarine over cooked rice and toss lightly.
4. Once the cheese has melted in the vegetable mixtured, add vegetables to rice and toss again.
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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