Directions:
- Heat oil in a saucepan over medium heat; add in the onion and carrot; stir/saute for 2-3 minutes or until the onion begins to soften.
- Add in the zucchini, yellow squash, and rice; stir to blend.
- Gradually pour in the water, then stir in the soup mix.
- Bring mixture to a boil; lower heat to medium-low, and simmer for about 16-18-20 minutes or until rice is tender and liquid is absorbed.
- Add in pepper to taste, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 91.15 Kcal (382 kJ) | ||
| Calories from fat | 31.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.5g | 5% | |
|---|---|---|---|
| Sodium | 184.15mg | 8% | |
| Potassium | 253.14mg | 5% | |
| Total Carbs | 12.64g | 4% | |
| Sugars | 2.22g | 9% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 2.37g | 5% | |
| Vitamin C | 13.3mg | 22% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.3mg | 2% | |
| Calcium | 29.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 48.53 Kcal (203 kJ) | ||
| Calories from fat | 16.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.86g | 5% | |
|---|---|---|---|
| Sodium | 98.04mg | 8% | |
| Potassium | 134.77mg | 5% | |
| Total Carbs | 6.73g | 4% | |
| Sugars | 1.18g | 9% | |
| Dietary Fiber | 0.61g | 5% | |
| Protein | 1.26g | 5% | |
| Vitamin C | 7.1mg | 22% | |
| Vitamin A | 0.2mg | 11% | |
| Iron | 0.2mg | 2% | |
| Calcium | 15.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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