Rice Vegetable Medley
|Onion||3⁄4 Cup (12 tbs), chopped|
|Zucchini||1 1⁄2 Pound, thinly sliced|
|Canned whole kernel corn||16 Ounce (Drained)|
|Canned tomatoes||16 Ounce (Undrained)|
|Cooked enriched white rice||3 Cup (48 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Oregano leaves||1⁄4 Teaspoon|
1. Heat butter in a large saucepan.
2. Add onion and zucchini; cook until tender, stirring occasionally. Add corn, tomatoes with liquid, cooked rice, salt, pepper, coriander, and oregano; mix well.
3. Cover and bring to boiling; reduce heat and simmer 15 minutes.