Directions:
- Add the olive oil to a large skillet over medium-high heat. Once hot, add the garlic, green onions and yellow squash. Cook until soft and beginning to brown, about 4 minutes. Season with salt and pepper and continue to saute until fragrant, 1 to 2 minutes. Stir in the rice. Add the broth, bring to a simmer and reduce the heat to medium-low. Cover with a lid and cook until the rice is tender and the liquid has been absorbed, about 35 minutes. Turn off the heat and let the rice sit for 10 minutes longer.
- Remove the lid and fluff the rice with a fork. Stir in the cilantro and mint.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 109.08 Kcal (457 kJ) | ||
| Calories from fat | 82.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.12g | 14% | |
|---|---|---|---|
| Sodium | 68.15mg | 3% | |
| Potassium | 268.18mg | 6% | |
| Total Carbs | 4.5g | 2% | |
| Sugars | 0.47g | 2% | |
| Dietary Fiber | 1.34g | 5% | |
| Protein | 4.43g | 9% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 66.7mg | 371% | |
| Calcium | 39.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 45.54 Kcal (191 kJ) | ||
| Calories from fat | 34.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.81g | 14% | |
|---|---|---|---|
| Sodium | 28.45mg | 3% | |
| Potassium | 111.96mg | 6% | |
| Total Carbs | 1.88g | 2% | |
| Sugars | 0.2g | 2% | |
| Dietary Fiber | 0.56g | 5% | |
| Protein | 1.85g | 9% | |
| Vitamin C | 2.2mg | 9% | |
| Vitamin A | 0.2mg | 19% | |
| Iron | 27.9mg | 371% | |
| Calcium | 16.5mg | 4% | |
* 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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