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Salsa Rice with Zucchini

You won't create a mess in the kitchen with this recipe. The rice and zucchini are combined in one pan. For added color, toss in some diced yellow crookneck squash.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings


  • 1 cup water
  • 1 tablespoon butter
  • 1 teaspoon beef bouillon granules
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1 cup uncooked instant rice
  • 1 medium zucchini, diced
  • 1/4 cup salsa


  • In a large saucepan, bring the water, butter, bouillon, cumin and salt to a boil. Remove from the heat; stir in the rice, zucchini and salsa. Cover and let stand for 5-7 minutes or until water is absorbed. Fluff with a fork.
Nutrition Facts
3/4 cup: 129 calories, 3g fat (2g saturated fat), 8mg cholesterol, 373mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 3g protein.

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