| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Vegetarian |
Main dish, Side dish, Vegetables, Ovo-lacto, Vegetarian |
8 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
lb |
Zucchini; grated |
| 1/2 |
c |
Chopped onion |
| 3 |
|
Eggs |
| 3 |
c |
Cooked rice |
| 7 |
oz |
Whole kernel corn (canned) drained |
| 8 |
oz |
Chopped green chilies |
| 2 |
c |
Cheddar cheese, grated |
| 4 |
oz |
Crumbled queso fresco* |
| 1 |
ts |
Salt |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Heat oil in large skillet over medium heat until hot. Add zucchini and
onion; cook uncovered, stirring constantly, for 5 minutes or until
zucchini is soft. Remove from heat; set aside. Beat eggs in large bowl;
stir in rice, corn chiles, cheese, zucchini mixture, and salt. Mix well.
Pour into 13 x 9 x 2-inch baking pan coated with cooking spray. Bake at
375 degrees 45 to 50 minutes or until knife inserted in center comes out
clean.
*Substitute a very mild feta cheese for queso fresco, if desired.
Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
A Message from our Provider:
“Lonely? No one understands like Jesus”