Rice with Summer Squash Recipe
Rice with Summer Squash Recipe photo by Taste of Home

Rice with Summer Squash Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 4 servings

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

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.

Directions

  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.
  2. Stir in yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender. Yield: 4 servings.
Originally published as Rice with Summer Squash in Light & Tasty April/May 2006, p19

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.

Reviews for Rice with Summer Squash

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Jan. 3, 2013

My family loved this dish even though summer squash not a favorite. I added garlic and sautéed the carrots and onion in a out 1 tbs of olive oil and butter. I added more and chicken broth because everyone loves rice. Would definitely make this again.

MY REVIEW
Reviewed Jan. 24, 2012

Just wondering if this would have been healthier to have cooked with brown rice and water rather than white rice and chicken broth . . . . Very tasty.

MY REVIEW
Reviewed Oct. 2, 2011

My family loves this recipe. It's simple and easy to make. Like others said, I substitute brown rice and I also add a little bit of garlic.

MY REVIEW
Reviewed Apr. 30, 2011

This was surprisingly delicious. I substituted a wild rice blend for the long grain and it was very tasty, I will be adding this to my rotation for sure, even my toddler loved this recipe.

MY REVIEW
Reviewed Feb. 6, 2011

Very good--even for children!

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