Fried Rice With Zucchini, Corn, and Beans

Submitted by ratherbeswimmin

"From Rick Rodgers Celebrations 101."

 

• Ready In: 1hr 20mins
• Ingredients: 10
• Serves: 10

ingredients

• 473.18 ml long-grain rice (converted)
• 2.46 ml salt
• 59.16 ml extra virgin olive oil, divided
• 2 medium zucchini, cut into 1/2 inch dice
• 8 scallions, chopped (white and green parts)
• 2 garlic cloves, crushed through a press
• 473.18 ml fresh corn kernels (or thawed frozen corn kernels)
• 2 (850.48 g) can pinto beans, drained and rinsed
• 354.88 ml low sodium chicken broth, divided
• fresh ground black pepper, to taste

directions

1. Make the rice at least 4 hours and up to 1 day before serving; bring the rice, 4 cups water, and ½ teaspoon salt to a boil in a saucepan over high heat.
2. Decrease the heat to low and cover tightly; simmer about 18 minutes or until the liquid has evaporated and the rice is tender.
3. Remove pan from heat and let stand for 5 minutes.
4. Fluff the rie with a fork and transfer to a large bowl; cool to room temperature.
5. Cover and refrigerate until the rice is well chilled, at least 4 hours.
6. Heat 2 T. oil in a large skillet over med-high heat.
7. Add in the zucchini; stir/saute 5 minutes or until the zucchini is crisp-tender.
8. Add in the scallions and garlic; stir 1 minute or until the scallions are wilted.
9. Add in the corn, beans, and ½ cup of broth; cook about 3 minutes or until the corn and beans are heated through.
10. Transfer to a platter, loosely cover and keep at room temperature.
11. Heat the remaining 2 tablespoons oil in a large Dutch oven over med-high heat.
12. Add the rice and remaining 1 cup of broth; cook, stirring often to break up the clumps of rice for about 3 minutes or until it is hot.
13. Add in the vegetables and the remaining broth; stir until everything is heated through (2 minutes.).
14. Season with salt and pepper; transfer to a serving bowl; garnish with scallions and serve.