Is zucchini taking over your garden too? I’m throwing it in everything lately. Breakfast cookies? Boom, veggified. Stuffed peppers? Extra veggified. And now, rice. The other night the hubs cooked up some rice for me, and I only realized after it was cooked that we needed to eat leftovers instead. So I had a cup of rice sitting in the fridge looking for a recipe. I meant to throw it into my stuffed peppers, but spaced it. Only after they were cooking did I realize I still had a cup of rice that needed to be used. Since my stuffed peppers were chock full of Mexican spices I decided cilantro lime rice was in order. With zucchini of course. Boom, veggified.
1 cup cooked rice (or boil 1/2 cup dry rice for 20 minutes & fluff w/fork)
1/4 cup extra virgin olive oil
juice of 2 limes (or 1/4 cup lime juice)
1/4 tsp salt
4 garlic cloves, minced
1/3 cup cilantro, chopped very fine
1 cup zucchini, shredded
In a large bowl mix olive oil, lime juice, salt, garlic, and cilantro until oil is blended well.
Add rice and zucchini. Mix thoroughly.
Serve with your favorite Mexican dish.