Recipe information
Total Time
45 minutes
Yield
8 side-dish servings
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
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
Per serving: 224.8 kcal calories
41.8 % calories from fat
10.4 g fat
1.5 g saturated fat
0 mg cholesterol
30.4 g carbohydrates
3.4 g dietary fiber
2.6 g total sugars
27.0 g net carbohydrates
3.8 g protein
#### Nutritional analysis provided by Bon Appétit
