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Vegetarian, Americas

Mexican calabacitas with rice

Mexican calabacitas is a dish of sauteed zucchini, corn and tomatoes topped with melted cheese, served with rice and tortillas, for 4 people. It takes 40 minutes, rated easy, for €1.90 per serving. The key is browning the zucchini over high heat without stirring too much, so it colors instead of releasing water.

A summer dish from Mexico, calabacitas, sauteed zucchini, corn and tomatoes topped with melted cheese, served with rice and tortillas.

Mexican calabacitas with rice
Total time
40 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Summer
The kids
They generally like it

Calabacitas starts with diced zucchini sauteed until golden, then mixed with corn and tomatoes that simmer down into a soft, slightly sweet mixture. Melted cheese on top adds richness, while fresh cilantro and warm tortillas bring crunch and brightness to the plate. It is a simple, colorful summer dish that smells like a farmers market.

This is the kind of weeknight dinner you make when zucchini and tomatoes are at their best, with no fuss and no long cooking time. Kids tend to like the mild sweetness of the corn and melted cheese, and you can adjust the heat depending on who is at the table. Mon Chou likes this dish for how simple and colorful it looks on the plate.

The ingredients

4 people

Fruits and vegetables

  • Zucchini 4
  • Tomatoes 3
  • Onion 1
  • Garlic 2 cloves
  • Jalapeño or Espelette pepper 1
  • Cilantro 1 bunch

Pantry

  • Canned sweet cornoften in the pantry 285 g
  • Riceoften in the pantry 280 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Shredded mozzarella style cheese 150 g

Bakery

  • Corn tortillas 8

Allergens Lactose

The step by step recipe

  1. Dice the zucchini, chop the tomatoes, and finely chop the onion, garlic and pepper.

    Keep the zucchini skin on, it helps the flesh hold together while cooking.

  2. Cook the rice in a large pot of salted water, then drain it. 11 min

    Rinse it in cold water first to remove the starch, the grains stay separate.

  3. Cook the onion, garlic and pepper in the oil, add the zucchini and brown it over high heat. 10 min

    Don't stir every 10 seconds, let it sit in the pan so it can color properly.

  4. Add the tomatoes and drained corn, season with salt and pepper, and let it simmer down gently. 8 min

    The tomatoes should break down, the juices evaporate and the flavor concentrates.

  5. Sprinkle with cheese, cover for a few minutes to melt it, then serve with the rice, cilantro and warmed tortillas. 4 min

    A lid is enough to melt the cheese, no need for the oven.

Our tips to get it right

  • Pick firm, smaller zucchini, they hold less water and brown more easily than large, seedy ones.
  • Drain the canned corn well before adding it, otherwise the mixture turns too watery and the vegetables won't cook down properly.
  • Warm the tortillas in a dry skillet for a few seconds per side, they turn soft and lightly toasted instead of staying stiff.

The variations

  • Swap the mozzarella style cheese for shredded cheddar or Monterey Jack for a sharper flavor.
  • For a dairy free version, skip the cheese and finish with a squeeze of lime juice to brighten the dish.
  • To save time, use precooked rice and warm it in the microwave while the zucchini browns in the pan.

What to serve it with

  • A glass of sparkling water with lime
  • Black beans on the side
  • An avocado and red onion salad

Storage

Calabacitas keeps for 2 to 3 days in the fridge in a sealed container, with the rice stored separately. It freezes well without the cheese or rice, for up to 2 months. Reheat in a skillet or microwave and add fresh cheese just before serving.

Questions about this dish

Can I use a different pepper instead of jalapeño?

Yes, you can use a pinch of mild chili powder instead, or skip it entirely if you are cooking for young kids. The dish still tastes great, just milder.

Can calabacitas be prepped ahead of time?

You can chop all the vegetables the night before and keep them in a sealed container in the fridge. The actual cooking works best done right before serving, so the zucchini stays nicely browned.

Does the rice need any special preparation?

Rinse the rice under cold water before cooking to remove excess starch, the grains stay separate that way. Cook it in a large pot of salted water, just like pasta.

Can I use fresh corn instead of canned?

Yes, fresh or frozen corn kernels work very well instead of canned corn. Cook them for a few minutes with the zucchini before adding the tomatoes.

How long does it take to make Mexican calabacitas with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Mexican calabacitas with rice?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Mexican calabacitas with rice cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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