Garden Rice

• 1/2 cup green onion, chopped
• 1/4 cup red bell pepper, chopped
• 1 lb zucchini, cubed
• 1 lb yellow squash, cubed
• 6 tablespoons butter, divided
• 1 (12 ounce) can mexicorn, drained
• 3 cups cooked rice
• 1 cup Velveeta cheese, cubed
• 1 teaspoon lemon pepper
• 1/2 teaspoon coriander
• 1/4 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon parsley

1. Saute the onions, bell pepper, zucchini, and squash in 4 tablespoons of the margarine until the vegetables are tender.
2. Stir in the corn, seasonings, and cheese. Combine ingredients well and heat until cheese has melted.
3. Meanwhile, pour 2 tablespoons melted margarine over cooked rice and toss lightly.
4. Once the cheese has melted in the vegetable mixtured, add vegetables to rice and toss again.
5. Place in a 9x13 inch casserole dish that has been sprayed with non-stick cooing spray. Cover and bake at 350 degrees for 15 to 20 minutes.

green onion, red bell pepper, zucchini, yellow squash, butter, mexicorn, rice, velveeta cheese, lemon pepper, coriander, oregano, salt, parsley

Taken from www.food.com/recipe/garden-rice-261648 (may not work)