Beans, Corn And Zucchini Stew Recipe

• 1 Tbsp. oil
• 1/2 c. uncooked regular long-grain white rice
• 1 med onion, cut into thin wedges
• 1 clv garlic, chopped
• 2 x (14 1/2 ozs. each) cans vegetable or possibly chicken broth
• 1 med zucchini, diced(2 c.)
• 2 c. frzn whole kernel corn
• 1 x (15.5 or possibly 15-ounce.) can pinto or possibly light red kidney beans, liquid removed, rinsed
• 1/2 tsp dry basil leaves
• 1/4 tsp dry oregano leaves
• 1/4 tsp cumin
• 1/8 tsp pepper

1. Heat oil in large saucepan or possibly Dutch oven over medium-high heat till warm.
2. Add in rice, onion and garlic; cook and stir 2 to 3 min or possibly till onion is crisp-tender.
3. Stir in all other ingredients.
4. Bring to a boil.
5. Reduce heat to medium heat; cover and cook 15 to 20 min or possibly till rice is tender and broth is slightly thickened.

oil, white rice, onion, garlic, vegetable, zucchini, whole kernel corn, pinto, basil, oregano, cumin, pepper

Taken from cookeatshare.com/recipes/beans-corn-and-zucchini-stew-81155 (may not work)