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1 1/2 cups long-grain brown rice
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3 cups reduced-sodium chicken broth
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4 cups diced zucchini and/or summer squash (about 1 pound)
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2 red or green bell peppers, chopped
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3 tablespoons all-purpose flour
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2 cups shredded pepper Jack cheese, divided
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1 cup fresh or frozen (thawed) corn kernels
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2 teaspoons extra-virgin olive oil
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8 ounces turkey sausage, casings removed
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4 ounces reduced-fat cream cheese (Neufchâtel)
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1/4 cup chopped pickled jalapeños
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Tip: : To remove corn from the cob: Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed knife. This technique produces whole kernels that are good for adding to salads and salsas. If you want to use the corn kernels for soups, fritters or puddings, you can add another step to the process. After cutting the kernels off, reverse the knife and, using the dull side, press it down the length of the ear to push out the rest of the corn and its milk.
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