Zucchini Rice

By carvalhohm2

Ingredients

• 3 tablespoons vegetable oil
• 1 large zucchini, cut into 1/2-inch chunks (see Options)
• 1 medium-sized onion, chopped
• 2 cups uncooked fine egg noodles
• 2 (14-1/2-ounce) cans ready-to-serve chicken broth
• 1 (6-ounce) package long-grain and wild rice mix with seasoning packet

Preparation

Step 1

In a large skillet, heat oil over medium-high heat. Add zucchini and onion, and saute 6 to 8 minutes, or until lightly browned.

Add noodles to skillet and cook 4 to 6 minutes, or until browned, stirring occasionally. Add remaining ingredients; mix well and bring to a boil.

Reduce heat to low, cover, and simmer 20 to 25 minutes, or until all the liquid is absorbed.