Rice del Sol

Description

Makes 6 servings

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

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