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Featured Ingredient for June 19: ZUCCHINI & SQUASH

Garden Rice

courtesy Cathy Judd of the LSU AgCenter

• 1 bunch green onions, chopped
• 1/4 cup chopped red bell pepper
• 1 pound cubed zucchini
• 1 pound cubed squash
• 6 tbsp. light margarine, divided
• 1 12 oz. can Mexicorn, drained
• 1 teaspoon lemon pepper seasoning
• 1/2 teaspoon coriander
• 1/4 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon dried parsley
• 1 roll jalapeno cheese (optional)
• 3 cups cooked rice

Saute onions, bell pepper, zucchini and squash in 4 tablespoons margarine until vegetables are tender. Add corn, seasonings, and cheese and set aside.

Place cooked rice in large bowl. Pour 2 tablespoons melted margarine over rice and toss lightly. Add vegetables to rice and toss again.

Place in a 9x13 casserole dish sprayed with nonstick cooking spray. Heat in a 350 degrees F and bake for 15 to 20 minutes.