¾ cup chopped onions
1 ½ lbs. zucchini, thinly sliced
3 Tablespoons butter or margarine
1 can whole kernel corn, drained
1 cup salsa
3 cups cooked rice
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cilantro
Sauté onions and zucchini in butter until tender.
Add remaining ingredients.
Cover and simmer 15 minutes.
Makes 6 servings
