Zucchini Rice – Lizah Leishman

Ingredients

• 1 1/2 cups uncooked rice
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can whole kernel corn, drained
• 2 zucchini, shredded
• 2 tablespoons unsalted butter
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro leaves
• Kosher salt and freshly ground black pepper, to taste

• Instructions

  • In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
  • Remove from heat and stir in black beans, corn, zucchini, butter, lime juice and cilantro. Cover and let stand 5 minutes.
  • Fluff rice with a fork; season with salt and pepper, to taste.
  • Serve immediately.