Cheesy Salsa Rice with Zucchini and Corn Recipe

Delicious easy dinner idea for summer! Easy rice skillet with zucchini, topped with gooey cheese! 

Course Main Course
Cuisine American
Keyword rice casserole
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 people
Calories 321 kcal
Author Anna


  • 2 Tablespoons olive oil
  • 2 cloves garlic minced
  • 1 large zucchini washed, peeled, chopped
  • 2 fresh sweet corn on the cob OR 1 can whole kernel corn OR a mix of both drained and rinsed
  • 1.5 cups cooked rice fresh or leftover
  • 1.5 cups salsa any heat level you like
  • 1 cup crushed tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground paprika
  • 3/4 cup freshly shredded Pepper Jack cheese
  • 3/4 cup freshly grated mild cheddar cheese
  • chopped green onions for garnish optional
US Customary - Metric


  1. In a large skillet, heat up olive oil.
  2. Add minced garlic and sautee for abut 20 seconds, stirring often.
  3. Add zucchini and corn and sautee until zucchini softens. Stir often.
  4. Add rice, stir well.
  5. Add salsa, crushed tomatoes, salt, pepper, cumin and paprika. Mix everything well together. Bring mixture to a simmer and cook for 5 minutes, stirring often.
  6. Turn of the heat. Sprinkle cheese over the rice mixture. Cover saucepan and let sit for 3 to 5 minutes, until the cheese is melted.
  7. Serve or cool completely, place in freezer containers and freeze for later use.
  8. Refrigerate leftovers for up to 3 days.

Recipe Notes

Recipe source: Crunchy Creamy Sweet original

Nutrition Facts
Cheesy Salsa Rice with Zucchini and Corn Recipe
Amount Per Serving
Calories 321 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Cholesterol 32mg11%
Sodium 1052mg46%
Potassium 610mg17%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 8g9%
Protein 13g26%
Vitamin A 1025IU21%
Vitamin C 15.8mg19%
Calcium 302mg30%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.