Categories: Main

Ingredients

• taco shells
• 3/4 cup instant brown rice
• 1/3 cup diced cheddar cheese
• 1 zucchini cut in narrow 2” long sticks
• 1/2 cup frozen corn kernels
• 1/3 cup salsa

Directions

1. Bring ¾ cup of water to boil. Stir in rice and return to a boil. Reduce heat. Cover and simmer 5 minutes. Remove from heat and stir. Cover and let stand for 5 minutes. Stir in cheese.

2. Heat large non-stick skillet and add zucchini, corn, and salsa. Cooked 3-5 minutes or until zucchini is crisp and tender. Spoon rice then vegetable mixture into shells.

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