Rice Casserole With Corn, Tomatoes And Zucchini

• Prepare 1 cup white basmati rice, set aside
• 1medium to small yellow onion, chopped
• 1 medium to small zucchini, chopped into 1/4 inch cubes
• 2 peeled and diced fresh tomatoes
• 2 ears of fresh corn or one can niblets corn
• 1-3 TBSP. butter
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. ground cummin seed
• 1/4 tsp. dried oregano leaves, crushed in the palm of your hand

1. Prepare the rice and set aside.
2. Saute' chopped onion and chopped zucchini in 1 TBSP of butter until just tender but not fully cooked.
3. With a sharp knife, strip the kernals from two ears of fresh corn and add to the sauted onion and zucchini with the chopped tomatoes. Add 2-3 TBSP of butter or to taste and season with salt, pepper, cumin and oregano.
4. Add rice and gently stir to mix.
5. Transfer into a lightly oiled casserole dish and bake until throughly heated through. About 20 minutes.

white basmati rice, yellow onion, zucchini, tomatoes, corn, butter, salt, pepper, ground cummin, oregano

Taken from www.epicurious.com/recipes/member/views/rice-casserole-with-corn-tomatoes-and-zucchini-1202479 (may not work)