Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil -- drained
1 lb Zucchini; grated 8 oz Chopped green chilies
1/2 c Chopped onion 2 c Cheddar cheese, grated
3 Eggs 4 oz Crumbled queso fresco*
3 c Cooked rice 1 ts Salt
7 oz Whole kernel corn (canned) Vegetable cooking spray

Heat oil in large skillet over medium heat until hot. Add zucchini
and onion; cook uncovered, stirring constantly, for 5 minutes or
until zucchini is soft. Remove from heat; set aside. Beat eggs in
large bowl; stir in rice, corn chiles, cheese, zucchini mixture, and
salt. Mix well. Pour into 13 x 9 x 2-inch baking pan coated with
cooking spray. Bake at 375 degrees 45 to 50 minutes or until knife
inserted in center comes out clean.

*Substitute a very mild feta cheese for queso fresco, if desired.

Source: Viva Arroz! Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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