Garden Rice - cooking recipe

Ingredients

1/2 cup green onion, chopped
1/4 cup red bell pepper, chopped
1 lb zucchini, cubed
1 lb yellow squash, cubed
6 tablespoons butter, divided
1 (12 ounce) can mexicorn, drained
3 cups cooked rice
1 cup Velveeta cheese, cubed
1 teaspoon lemon pepper
1/2 teaspoon coriander
1/4 teaspoon oregano
1 teaspoon salt
1 teaspoon parsley

Preparation

Saute the onions, bell pepper, zucchini, and squash in 4 tablespoons of the margarine until the vegetables are tender.
Stir in the corn, seasonings, and cheese. Combine ingredients well and heat until cheese has melted.
Meanwhile, pour 2 tablespoons melted margarine over cooked rice and toss lightly.
Once the cheese has melted in the vegetable mixtured, add vegetables to rice and toss again.
Place in a 9x13 inch casserole dish that has been sprayed with non-stick cooing spray. Cover and bake at 350 degrees for 15 to 20 minutes.