I love this recipe. It has rightfully earned a special place on my blog because I enjoy it so much. It is a summer time staple at our house because it is yummy, easy to make and it's the best way to use up zucchini from the garden. Enjoy!
Garden Taco Rice
1 lb. ground beef or turkey
1/2 cup chopped onion
1 pkg. taco seasoning mix
1 1/2 cups water
1 1 /2 cups chopped zucchini
1 cup frozen corn (I use canned)
1 (14.5 oz) can diced tomatoes, undrained
(If I want it spicier, I sometimes use diced tomatoes with green chiles.)
1 1/2 cups uncooked rice
4 oz. (1 cup) shredded cheese
In a large skillet, brown ground beef and onion; drain. Stir in remaining ingredients except rice and cheese; bring to a boil. Stir in rice. Reduce heat to low; cover and simmer 5-7 minutes or until liquid is absorbed and rice is cooked, stirring occasionally. Remove from heat. Fluff mixture with a fork and sprinkle with cheese. Cover and let stand three minutes or until cheese is melted. Garnish with cilantro, cherry tomatoes or we especially like it with avocado.
(This recipe also tastes good served with sour cream, tortilla chips or when used as filling for burritos.)