INGREDIENTS & EQUIPMENT
5 zucchini squash
1-2 large onion, finely chopped
1 1/2 cups water
salt to taste
1 large tomato, peeled and chopped
3 oz butter
2 tsp tomato paste
2 cups cooked white rice
Pot to cook your rice
Measuring cups and spoons
COOK rice and set aside.
SLICE zucchini squash.
MELT butter in large skillet.
SAUTE onions until slightly colored.
ADD the tomato and zucchini, saute for a while, add water, salt and tomato paste.
MIX and then add cooked rice.
FOLD together until water has been absorbed.
STORAGE: Store any leftovers in an airtight container for 3-4 days in the fridge.
FREEZE: Store any leftover in an airtight freezer-safe container for up to 3 months.
SUBSTITUTIONS: You can add protein (chicken, pork, beef) to make a full meal. | Use brown rice.