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Rice with Summer Squash

 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
4 ServingsPrep: 15 min. Cook: 25 min.


  • 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


  • 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. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.