Rice with Summer Squash Recipe

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Rice with Summer Squash
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  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 108.18 Kcal (453 kJ)
Calories from fat 30.04 Kcal
% Daily Value*
Total Fat 3.34g 5%
Cholesterol 7.63mg 3%
Sodium 308.39mg 13%
Potassium 232.05mg 5%
Total Carbs 16.93g 6%
Sugars 2.55g 10%
Dietary Fiber 2.03g 8%
Protein 2.47g 5%
Vitamin C 4.3mg 7%
Vitamin A 0.4mg 12%
Iron 0.2mg 1%
Calcium 25.6mg 3%
Amount Per 100 g
Calories 80.68 Kcal (338 kJ)
Calories from fat 22.4 Kcal
% Daily Value*
Total Fat 2.49g 5%
Cholesterol 5.69mg 3%
Sodium 230mg 13%
Potassium 173.07mg 5%
Total Carbs 12.62g 6%
Sugars 1.9g 10%
Dietary Fiber 1.52g 8%
Protein 1.84g 5%
Vitamin C 3.2mg 7%
Vitamin A 0.3mg 12%
Iron 0.1mg 1%
Calcium 19.1mg 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2
  • 3

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

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