Rice Casserole With Corn Tomatoes And Zucchini Recipe

Ingredients

Prepare 1 cup white basmati rice, set aside

1medium to small yellow onion, chopped

1 medium to small zucchini, chopped into 1/4 inch cubes

2 peeled and diced fresh tomatoes

2 ears of fresh corn or one can niblets corn

1-3 TBSP. butter

1 1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. ground cummin seed

1/4 tsp. dried oregano leaves, crushed in the palm of your hand

Preparation

Prepare the rice and set aside. Saute’ chopped onion and chopped zucchini in 1 TBSP of butter until just tender but not fully cooked. With a sharp knife, strip the kernals from two ears of fresh corn and add to the sauted onion and zucchini with the chopped tomatoes. Add 2-3 TBSP of butter or to taste and season with salt, pepper, cumin and oregano. Add rice and gently stir to mix. Transfer into a lightly oiled casserole dish and bake until throughly heated through. About 20 minutes.