Receta Chef Oropeza
BLEND squash blossoms with milk. Drain and set aside
HEAT oil in a pan, fry garlic and onion. Add rice and stir until grains get separated from one another.
ADD zucchini and corn kernels. Pour the mixture of squash blossoms, and add the water.
SEASON with salt and pepper. When it begins to boil, reduce heat and cover. Cook for 25 minutes until liquid consumes.