Rainbow Rice & Squash Recipe

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Ingredients:

Serving

1/2 cup chopped carrots
1/4 cup chopped green onion
1/4 cup red bell pepper
1 tsp butter
1 tsp olive oil
1 cup chicken broth
1/2 cup uncooked long grain rice
1/8 tsp salt
1/8 tsp pepper
1 medium yellow (or zucchini ) squash , halved lengthwise and then cut in half-moon slices

Directions:

Saute carrots, bell pepper, and onion in butter/olive oil until tender.
Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 12 minutes.
Stir in the yellow squash. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	118.26 Kcal (495 kJ)
Calories from fat	25.01 Kcal
		% Daily Value*
Total Fat	2.78g	4%
Cholesterol	2.54mg	1%
Sodium	304.6mg	13%
Potassium	183.75mg	4%
Total Carbs	20.39g	7%
Sugars	1.7g	7%
Dietary Fiber	1.69g	7%
Protein	2.16g	4%
Vitamin C	18.4mg	31%
Vitamin A	0.5mg	16%
Iron	5.3mg	30%
Calcium	18.3mg	2%

Amount Per 100 g
Calories	96.59 Kcal (404 kJ)
Calories from fat	20.43 Kcal
		% Daily Value*
Total Fat	2.27g	4%
Cholesterol	2.08mg	1%
Sodium	248.8mg	13%
Potassium	150.09mg	4%
Total Carbs	16.66g	7%
Sugars	1.39g	7%
Dietary Fiber	1.38g	7%
Protein	1.76g	4%
Vitamin C	15mg	31%
Vitamin A	0.4mg	16%
Iron	4.4mg	30%
Calcium	14.9mg	2%

* 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.