Zucchini, Mint & Chili Rice with Steak


Total Time:  30 minutes
Makes:  4 - 6 servings

Ingredients

  • 3 tablespoons canola oil
  • 1 large onion, thinly sliced
  • 1 large zucchini, cut into half moons
  • 2-3 cups of leftover, cooked rice (preferably brown) at room temperature
  • 1 lb of cooked steak or chicken
  • 1 teaspoon garlic salt
  • Fresh ground black pepper
  • 1 bunch of fresh spinach (or 8 oz of packaged baby spinach), roughly chopped
  • 1 cup fresh mint leaves
  • 2 Hawaiian chili peppers, seeds removed, cut into long strips

Directions

In a large skillet, heat the oil over medium high heat. Cook the onion for about 3-4 minutes, add the zucchini and cook for another 2 minutes. Add the rice, steak or chicken and heat through. Season with garlic salt and pepper. Remove from the heat and stir in the fresh spinach, mint and chili pepper strips.

Recipe created by Personal Chef Michi Harris