Ingredients:
1 tablespoon oil
1/2 cup uncooked rice
1 medium onions, cut into thin wedges
2 (14 ounce) cans vegetable broth
1 medium zucchini, diced ( 2 cups)
2 cups corn
1 (15 ounce) cans pinto beans, rinsed and drained
1/2 teaspoon basil
1/4 teaspoon oregano
black pepper
Directions:
Heat oil in a large saucepan over med-high until hot. Add rice, onion and garlic and cook for 2-3 minutes until onion is crisp tender. (Don’t burn the garlic!).
Stir in all the remaining ingredients. Bring to a boil.
Reduce heat and simmer uncovered for 15-20 minutes until rice is tender and broth is slightly thickened.
Servings: 6-8
Time preparation: 10 min.
Time total: 25 min.