Rice and Vegetable Casserole: The Best Rice and Vegetable Casserole Recipe from Cook'n

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	Rice and Vegetable Casserole

Serves: 6

Print this Recipe

   4 zucchini (small) chopped
   6 green onions, chopped
   1 cup corn, fresh or frozen kernels
   1 16-ounce can tomatoes, undrained and chopped
   1/2 teaspoon black pepper, freshly ground
   1 pinch basil leaves
   1 pinch thyme leaves
   2 cups long grain rice, cooked

Serve this with a green vegetable like steamed fresh green beans and baked chicken or fish. The combination of corn and rice makes this dish a complete protein.

1. In a large skillet, place first 4 ingredients over medium heat and cook until they begin to boil. Reduce heat and simmer for 10 minutes, until tender and most of the liquid is gone.
2. Stir in the seasonings and rice. Heat for a few minutes.

Food exchanges per ¾-cup serving: 1 BREAD, 1½ VEGETABLE

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