Vegetable Rice Skillet

By dragonfly27

1 Serving (1 Serving)Calories 150(Calories from Fat 40),Total Fat 4 1/2g(Saturated Fat 2 1/2g,Trans Fat 0g),Cholesterol 10mg;Sodium 670mg;Total Carbohydrate 19g(Dietary Fiber 4g,Sugars 3g),Protein 9g;Percent Daily Value*:Vitamin A 70.00%;Vitamin C 30.00%;Calcium 20.00%;Iron 6.00%;Exchanges:1 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;1 Vegetable;0 Very Lean Meat;0 Lean Meat;1/2 High-Fat Meat;0 Fat;Carbohydrate Choices:1;*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 can (14 oz) vegetable broth
• 1 tablespoon butter or margarine
• 1 bag (1 lb) frozen broccoli, carrots and cauliflower
• 1 package (6.2 oz) fast-cooking long-grain and wild rice mix
• 3/4 cup shredded reduced-fat Cheddar cheese (3 oz)

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from bettycrocker.com

Preparation

Step 1

In 10-inch skillet, heat broth and butter to boiling. Stir in vegetables, rice and contents of seasoning packet. Heat to boiling; reduce heat.

Cover and simmer 5 to 6 minutes or until vegetables and rice are tender. Sprinkle with cheese.