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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I don't usually create my own recipes, but this one passed my palate test. It offers a buttery flavor that those of us who are watching our weight miss at times. -Heather Ratigan of Kaufman, Texas 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 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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