Corn Rice and Pepper Salad

INGREDIENTS
¾         cup Arborio rice
2          tablespoons olive oil
1 ½      cups fresh corn kernels
1          cup diced fresh poblano pepper
1          cup diced yellow bell pepper
1          cup zucchini cut to 1/2-inch cubes
2          tablespoons Garlic Survival Tomatillo Salsa
½         cup thinly sliced green onions
¼         cup fresh lemon juice
¼         cup chopped fresh cilantro or 2 tablespoons dried

METHOD

In a medium sauce pan, add 3 cups of water and the Arborio rice. Bring to a boil and boil for 8 minutes. Remove from the heat and drain, rinse in cold water and drain again. Set aside.

In a medium skillet, add 2 tablespoons olive oil over medium heat and add the corn, both peppers and zucchini. Cook the vegetables for 6 to 7 minutes, stirring occasionally, until they are just tender.  Remove the vegetables to a large bowl; add the rice, salsa, green onions, lemon juice and cilantro. Toss to coat and serve warm or chill 30 minutes and serve cold. This recipe will provide 4 to 6 servings.