Rice with Summer Squash

By Cindy_Wicker

Ingredients

• 1 cup chopped carrots
• 1/2 cup chopped onion
• 1 tablespoon butter
• 1 cup reduced-sodium chicken broth or vegetable broth
• 1/3 cup uncooked long grain rice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium yellow summer squash, chopped
• 1 medium zucchini, chopped

Details

Servings 4

Preparation

Step 1

In a large saucepan coated with cooking spray, cook carrots and onion in butter until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 13 minutes.
Stir in yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender. Yield: 4 servings.

Nutritional Facts
3/4 cup equals 123 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 346 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein.