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Prep Time: 20 Minutes Cook Time: 36 Minutes |
Ready In: 56 Minutes Servings: 5 |
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Ingredients:
cooking spray |
3/4 cup chopped onion |
1 red bell pepper, chopped |
1 yellow bell pepper, chopped |
1 (14.5-ounce) can diced tomatoes with basil, oregano, and garlic |
1 (14.5-ounce) can vegetable broth |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1/4 teaspoon hot sauce |
1 zucchini, sliced |
1 yellow squash, sliced |
1 cup uncooked long-grain rice |
1/4 cup chopped fresh cilantro |
1/2 cup (2 ounces) pre-shredded reduced-fat cheddar cheese |
Directions:
1. Place a Dutch oven coated with cooking spray over medium-high heat. Add onion and peppers; sauté 6 minutes or until tender. Add tomatoes and next 4 ingredients; bring to a boil. Add zucchini, squash, and rice; return to a boil. Cover, reduce heat, and simmer 25 minutes. Remove from heat; stir in cilantro, and sprinkle evenly with cheese.
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