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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A good way to use up your summer squash. 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:
1. In a saucepan coated with nonstick 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 the yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.
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