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Rice Jardin

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¾ cup chopped onion
1-½ pounds zucchini, thinly sliced
3 tablespoons margarine
1 can 16 ounces whole kernel corn
1 can 16 ounces tomatoes
3 cups cooked rice
¼ teaspoons oregano
¼ teaspoons coriander
1-½ teaspoons salt
¼ teaspoon pepper


Sauté onion and zucchini in margarine in skillet until tender. Add remaining ingredients. Mixing well. Simmer for 15 minutes, stirring occasionally.

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