Rice with Summer Squash

From Light & Tasty


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


SERVINGS 4
CATEGORY Low Fat
METHOD Other stovetop
PREP 15 min.
COOK 25 min.
TOTAL 40 min.


DIRECTIONS




In a saucepan coated with nonstick 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 the yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender. Yield: 4 servings.

 



NUTRITIONAL INFO




Nutrition Facts: 3/4 cup equals 123 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 346 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.