September 15, 2022
Garlic Corn & Zucchini Rice
Author:
Neilly’s
Ingredients
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup Neilly’s Premium White Long Grain Rice
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 cup water
- 1 cup corn kernels (about 2 cobs)
- 1 zucchini, grated
Directions
Heat a medium saucepan over medium low heat and add the butter. When the butter melts, add the garlic. Saute, stirring often, until no longer fragrant, about 3 minutes.
- Rinse the rice in a fine mesh sieve, then add to the pot. Toast, stirring occasionally, until the rice is translucent and some pieces are golden brown.
- Stir in the salt, pepper, water, and corn kernels. Bring to a low boil, then reduce to a simmer and cook for about 15 minutes or until the rice is tender and the water has been absorbed.
- Stir in the grated zucchini until well combined. Cover, remove from heat, and let sit for 5 minutes.