Friday, September 2, 2011

Zucchini Rice Mexican Style

I get weary of eating zucchini just about the time it starts getting desperate to leave offspring and putting out tons of fruit. But last week I figured out something great to do with it that is easy, delicious and also makes use of the season's peppers and tomatoes. I made it the first time because I had an avocado and leftover green rice, but I've since made it with regular rice.

Zucchini and Rice, Mexican Style

1-2 zucchini grated
1-2 cups cooked rice (Green rice is best, but any rice will do.)
sunflower oil
1 Tbs cilantro or cilantro chutney
1 small hot pepper, seeded and diced (jalapeno or serrano)
1 sliced avocado
2 tomatoes cut into chunks
sour cream

In a skillet, sautee the zucchini in sunflower oil or other vegetable oil (you could also add onion and garlic, of course) until soft and some liquid has evaporated, about 8 minutes. Add rice and diced pepper and heat through. Stir in cilantro chutney. Serve in a bowl topped with avocado, tomatoes and a dollop of sour cream.

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