Zucchini rice

My husband jokingly gives me shit because I can’t make a mediocre meal. Well, I really thought this was going to be just eh. I didn’t have a plan, really, and we don’t have a whole hell of a lot in the house, but this turned out delicious.
INGREDIENTS:

1 1/2 Jasmine rice

1 can Red kidney beans, drained and rinsed

1 bag Corn, frozen

1 Zucchini, shredded

1 tsp Cilantro, dried

Salt and Pepper to taste 

1/2 cup Veggie crumbles

1/2 tsp Olive oil 

1/2 tsp Taco seasoning

2 TBSP Vegetable broth

1/2 cup Pepper jack cheese, shredded (or other cheese if you prefer)
INSTRUCTIONS:

Step 1: Prepare rice per directions.

Step 2: Sauté veggie crumbles in olive oil until thawed. Sprinkle taco seasoning over top of crumbles and add vegetable broth. Simmer until all liquid is gone.

Step 3: Add beans, corn, zucchini, and cilantro to rice and stir. Add salt and pepper to taste. 

Step 4: Serve and top with cheese of choice.

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