Garden Rice

Name: Garden Rice
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10-12 serving(s)
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

Submitted by Sherrybeth

"This is a nice side dish during the summer months when the squash and pepper are fresh."

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Ready In:: 50mins
Ingredients:: 13
Serves:: 10-12

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

Saute the onions, bell pepper, zucchini, and squash in 4 tablespoons of the margarine until the vegetables are tender.
Stir in the corn, seasonings, and cheese. Combine ingredients well and heat until cheese has melted.
Meanwhile, pour 2 tablespoons melted margarine over cooked rice and toss lightly.
Once the cheese has melted in the vegetable mixtured, add vegetables to rice and toss again.
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.