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1
Make the rice at least 4 hours and up to 1 day before serving; bring the rice, 4 cups water, and 1/2 teaspoon salt to a boil in a saucepan over high heat.
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2
Decrease the heat to low and cover tightly; simmer about 18 minutes or until the liquid has evaporated and the rice is tender.
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3
Remove pan from heat and let stand for 5 minutes.
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4
Fluff the rie with a fork and transfer to a large bowl; cool to room temperature.
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5
Cover and refrigerate until the rice is well chilled, at least 4 hours.
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6
Heat 2 T. oil in a large skillet over med-high heat.
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7
Add in the zucchini; stir/saute 5 minutes or until the zucchini is crisp-tender.
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8
Add in the scallions and garlic; stir 1 minute or until the scallions are wilted.
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9
Add in the corn, beans, and 1/2 cup of broth; cook about 3 minutes or until the corn and beans are heated through.
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10
Transfer to a platter, loosely cover and keep at room temperature.
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11
Heat the remaining 2 tablespoons oil in a large Dutch oven over med-high heat.
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12
Add the rice and remaining 1 cup of broth; cook, stirring often to break up the clumps of rice for about 3 minutes or until it is hot.
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13
Add in the vegetables and the remaining broth; stir until everything is heated through (2 minutes.).
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14
Season with salt and pepper; transfer to a serving bowl; garnish with scallions and serve.
