Garden Rice

This is a nice side dish during the summer months when the squash and pepper are fresh.

• Ready In: 50 mins
• Serves: 10-12

Ingredients

• 1⁄2 cup green onion, chopped
• 1⁄4 cup red bell pepper, chopped
• 1  lb zucchini, cubed
• 1  lb  yellow squash, cubed
• 6  tablespoons butter, divided
• 1 (12 ounce) can  mexicorn, drained
• 3  cups cooked rice
• 1  cup Velveeta cheese, cubed
• 1  teaspoon lemon pepper
• 1⁄2 teaspoon  coriander
• 1⁄4 teaspoon oregano
• 1  teaspoon salt
• 1  teaspoon parsley

Directions

1. Saute the onions, bell pepper, zucchini, and squash in 4 tablespoons of the margarine until the vegetables are tender.
2. Stir in the corn, seasonings, and cheese. Combine ingredients well and heat until cheese has melted.
3. Meanwhile, pour 2 tablespoons melted margarine over cooked rice and toss lightly.
4. Once the cheese has melted in the vegetable mixtured, add vegetables to rice and toss again.
5. Place in a 9x13 inch casserole dish that has been sprayed with non-stick cooing spray. Cover and bake at 350 degrees for 15 to 20 minutes.