Directions

• To a skillet, add 3 tablespoons of olive oil. Add the rice and heat to medium. Cook and toast the rice, stirring as needed until it becomes aromatic and lightly brown from toasting in the oil. Set aside.
• In another deep skillet, add 2 tablespoons of olive oil and heat to medium. Add the onions, carrots, garlic and jalapeño. Season lightly with salt and pepper and saute for 6-8 minutes.
• Add the tomatoes to the blender and blend until smooth. Pour into deep skillet with vegetables. Cook for one minute. Add the chicken broth and tomato/chicken bouillon. Bring to a boil and taste for salt and pepper.
• After it boils for 3-4 minutes, add the rice in. Stir gently and cook covered for 10 minutes. Add the zucchini and cilantro. Cook for another 6 minutes. Finally Add the corn evenly over the top. Cover with lid, reduce heat to low and cook for another 5 minutes. Serve right away for a more soupy rice. Yields 6 Servings.