Directions:
- 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.
- Stir in yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender. Yield: 4 servings.
Nutrition Facts
| 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.
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