1Cook rice in water as directed on package, omitting margarine and salt.
2Meanwhile, heat oil in large nonstick skillet over high heat until hot. Add onion; cook and stir 2 to 3 minutes or until tender.
3Reduce heat to medium-high. Add corn, mushrooms, zucchini, bell pepper and basil; cook an additional 6 to 8 minutes or until vegetables are crisp-tender, stirring occasionally.
4Stir in cooked rice, lemon peel, and lemon juice; mix well.