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.
Nutrition Facts
| 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.
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