1 bunch green onions, chopped
1 small green pepper, chopped
1 1/2 lb. zucchini and/or yellow squash, sliced
1 (12 oz.) Mexican corn
3/4 c. butter*
1 tsp. lemon pepper
1/2 tsp. cilantro (dry)
3/4 tsp. oregano (dry)
1 tsp. salt
1 tsp. chopped parsley (dry)
1 1/2 c. raw rice (white)

Saute green onions, green pepper and squash in 4 tablespoons butter until tender. Add corn, seasonings and parsley. Set aside. Cook rice. Place rice in large bowl. Pour 1/2-cup melted butter over cooked rice and toss lightly. Add seasoned vegetables, tossing again. Place in a buttered casserole dish (13 x 9 x 2). Cover. Heat in 350°F oven for 15 to 20 minutes. (*You may prefer to use less butter.)