Recipe information
Total Time
45 minutes
Yield
8 side-dish
Ingredients
1
cup long-grain white rice
1
/4 cup fresh lemon juice
4
tablespoons olive oil, divided
1
1/2 cups fresh corn kernels (cut from 2 ears) or frozen corn kernels, thawed
1
cup chopped fresh poblano chiles or green bell pepper
1
cup diced seeded yellow bell pepper
1
cup 1/2-inch cubes yellow zucchini
1
avocado, halved, peeled, diced
1
/2 cup thinly sliced green onions
1
/2 cup chopped fresh cilantro
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Preparation
Step 1
Cook rice until just tender, 12 to 15 minutes. Drain and rinse in cold water. Drain again.
Step 2
Meanwhile, whisk lemon juice and 3 tablespoons oil in small bowl. Season dressing to taste with salt and pepper.
Step 3
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add corn, poblanos, yellow bell pepper, and zucchini. Sprinkle with salt and pepper. Sauté until vegetables are just tender, 6 to 7 minutes; scrape into large bowl. Add rice, avocado, green onions, cilantro, and dressing; toss to coat. Season with salt and pepper.
Nutrition Per Serving
One serving contains the following: Calories (kcal) 224.8 %Calories from Fat 41.8 Fat (g) 10.4 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 30.4 Dietary Fiber (g) 3.4 Total Sugars (g) 2.6 Net Carbs (g) 27.0 Protein (g) 3.8