Garden Rice

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 10
• 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

Recipe

• 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.