Go with Anything in the Summer Rice

By KrisR

Ingredients

• see directions

Preparation

Step 1

Cook 1 cup long-grain brown rice according to package directions, omitting salt and fat. Heat 1 1/2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add 1/2 cup thawed frozen whole-kernel corn, 1/2 cup chopped onion and 1/2 cup chopped zucchini to pan; sauté 3 minutes or until vegetables are charred. Stir in 1/2 cup halved grape tomatoes or diced tomato; sauté 1 minute or until tomatoes almost wilt. Combine vegetable mixture, rice, and 3/4 teaspoon salt.