Rice with Summer Squash
I don't usually create my own recipes, but this one passed my palate test. It offers a buttery flavor that those of us who are watching our weight miss at times. -Heather Ratigan of Kaufman, Texas
SERVINGS
|
4
|
CATEGORY
|
Low Fat
|
METHOD
|
Other stovetop
|
PREP |
15 min. |
COOK
|
25 min.
|
TOTAL
|
40 min.
|
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
DIRECTIONS
In a 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 the yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender. Yield: 4 servings.