this side dish makes me so happy, i’d probably eat it for the main course.
it is light, refreshing, and the perfect thing to go with anything on the grill.
it’s ingredients lean southwestern and mexican, so it goes really well with chips & fresh salsa or a big cheesy plate of enchiladas. i even think it would strike the perfect balance with a burger or a steak.
rice and corn with cilantro & avocado and lemon dressing
8 side-dish servings
1 cup long grain white rice
1/4 cup fresh lemon juice (about 2 lemons)
4 tbsp olive oil, divided
1 1/2 cups frozen corn kernels, thawed
1/2 green bell pepper, seeded & chopped (about 3/4 cup)
1/2 yellow bell pepper, seeded & chopped (about 3/4 cup)
1 jalapeño, seeded & chopped
1 cup yellow zucchini, chopped
1 avocado, diced
1/2 cup thinly sliced green onions (about 1 bunch)
1/2 cup chopped fresh cilantro
1. cook 1 cup rice according to package directions (about 12-15 min). meanwhile, whisk lemon juice and 3 tbsp olive oil in a small bowl. season dressing to taste with salt & pepper.
2. heat 1 tbsp olive oil in a large nonstick skillet over medium heat. add corn, green bell & yellow bell pepper, jalapeño, and zucchini. sprinkle with just a bit of salt & pepper. saute until veggies are just tender, about 6-7 minutes. place in a large bowl.
3. add rice, green onions, cilantro, and dressing; toss to coat and serve. top each serving with diced avocado*.
* this recipe makes a pretty big batch so we had leftovers at the end of the evening. because of this, i add the avocados in with each serving. otherwise, the avocado will turn brown with the leftovers in the fridge.
recipe adapted via bon appetit