Garlic Corn & Zucchini Rice
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.