Cilantro Rice and Succotash

Cilantro Rice and Succotash

Succotash is one of those dishes that I think of when I see zucchini and corn.  Well it just so happens that summer is just around the corner so both corn and zucchini are making appearances at the farmers’ markets.  As I was pondering on what to cook tonight the first think that came to mind was the zucchini that I picked up from the market.  I did not grab any corn while I was there but I did have some in the freezer (tisk tisk, I know).

My favorite zucchini dish is my grandmother’s southern smothered zucchini but I did not have a few ingredients, so I settled on the succotash.  Actually, my grandmother never cared about having all of the ingredients for a recipe and would cook with what she had on hand.  She is awesome like that!  Aside from my terrific husband, she is who inspires me in the kitchen.

I did not know what to pair with the succotash and the cilantro rice came to mind since I had a bunch of cilantro in the fridge waiting to be used up.  I’d never made cilantro rice but have wanted to for several years.  And there goes, dinner was planned and about 40 minutes later, served!

How do you usually plan your meals? Any tips and ideas you can share?

Cilantro Rice

1 cup brown rice
1 3/4 cup water
2 cups loosely packed cilantro
green tops from 2 baby leeks
1 teaspoon oil
lime juice

Start the water to boil in a small pot. Rinse the rice and add to the water. Once boiling, cover and reduce heat to medium-low. Cook for 30-35 minutes and turn off heat. Let sit for 5 minutes.

While the rice is cooking chop the vegetables for the succotash and prepare the cilantro and leeks.

Dice the cilantro and leeks very fine (use food processor, blender, or knife).

Once the rice is cooked, toss with fork and add the oil and cilantro leek mixture. Add lime and salt (if you absolutely need it) to taste.  Stir to incorporate and serve.


1 onion, diced
2 cups zucchini (1 large), chopped
1 cup corn kernels (fresh or frozen)
1/2 cup fresh fava beans
3 baby leeks, white and light green parts only, sliced thin
1 tomato, chopped
1/4 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder (recommend using fresh garlic)
1/4 teaspoon cumin

Heat oil in large skillet and saute the onions until soft. If using fresh garlic, add the garlic after the onions begin to soften before adding the zucchini and cook for 1-2 more minutes.

Add the zucchini and corn and cook for 7 minutes letting them brown slightly. Turn off the heat and add the fava beans, leeks, and seasonings. Toss to let the favas cook slightly. Add the tomatoes and toss again. Serve and Enjoy!

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