Rice del Sol

Description
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Ingredients

 * 2 tablespoons olive oil
 * 1 cup chopped leeks, white part only
 * 1 medium yellow squash, diced
 * 1 cup cooked fresh corn, cut from cob
 * 3 cups cooked rice
 * 2 teaspoons finely grated lemon zest
 * salt and ground black pepper to taste

Directions
Heat oil in large skillet over medium-high heat. Add leeks; cook until soft and golden, but not brown. Add squash and corn; cook 5 minutes. Stir in rice and lemon zest. Cook and stir 2 to 3 minutes or until thoroughly heated. Salt and pepper to taste.