Serves: 4
Total Calories: 271

2 tablespoons olive oil
1 cup long-grain white rice
1 teaspoon salt, or to taste
2 cups water
1/4 chopped onion
1 clove garlic (large), finely chopped
2 small (4-ounce) zucchini, cut into 1/2-inch dice
1 ear large corn, kernels cut off
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 teaspoon ground cumin
1 , red Fresno chile kimmy, , seeded, veins removed, and finely diced (1/8 inch)
1/2 cup Mexican crema or sour cream
Chopped fresh cilantro

1. In a 2-quart saucepan, heat 1 tablespoon of the oil over medium heat. Add the rice, and stir frequently until the rice is opaque and aromatic, about 5 minutes. Add 1/2 teaspoon salt and the water. Stir once to settle the rice and bring to a boil.

2. Reduce heat to low, cover and simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Turn off the heat, fluff the rice with a fork, cover and let stand 85 minutes. Stick a fork into the bottom of the pan to check for remaining moisture. If just dry on the bottom, fluff the rice with the fork.

3. Meanwhile, in a large nonstick skillet, heat the remaining tablespoon of oil over medium heat. Add the onion and cook, stirring, until the onion is translucent, about 3 minutes. Add the garlic, zucchini, corn, oregano, cumin, red chile, and 1/4 cup of water. Cook, stirring, until the liquid has boiled away, and the vegetables are crisp-tender, 4 to 5 minutes. Mound the rice in the center of a warm round serving platter. Spoon the vegetables around the rice. Drizzle thinned crema or sour cream over the rice and sprinkle with chopped cilantro. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 271
Calories from Fat: 109

More Recipes from the 1,000 Mexican Recipes Cookbook:
* Beans, Rice, and Pasta
Basic Chickpeas
Basic Pot Beans
Basic Refried Beans
Basic White Rice
Beans with Chorizo, Chiles, and Tequila
Black Beans Yucatán
Black Beans and Rice
Black Beans with Diced Pork, Yucatán-Style
Chickpeas with Spinach
Fresh Fava Beans
Green Rice
Horsemen’s Beans
Lima Beans with Toasted Pumpkin Seeds
Mexican Rice
Pinto Beans with Fried Onions
Quick Refried Black Beans
Ranch Beans with Bacon
Red Beans and Pork Chili
Red Rice with Chicken
Rice with Carrots
Rice with Chickpeas
Rice with Corn
Rice with Crab, Yucatán Style
Rice with Ham and Pineapple
Rice with Minced Pork or Beef
Rice with Mixed Vegetables
Rice with Mushrooms and Poblano Chiles
Rice with Pine Nuts
Rice with Plantains
Rice with Sausage and Cabbage
Rice with Shrimp and Corn
Rice with Squash Blossoms
Tomatillo-Cilantro Rice
Vermicelli with Chicken Meatballs
Vermicelli with Mushrooms
Vermicelli with Turkey
White Beans and Carrots with Green Onions
White Beans with Roasted Garlic
Yellow Rice with Peas
Yucatán Puréed Black Beans