Sunday, February 15, 2009

Rice with Summer Squash

We made this recipe as a side for chicken and it was delicious.  The only thing I'd do differently would be to double the recipe, because it was so good that I wanted more leftovers.  

  • 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 cup chopped yellow squash
  • 1 cup chopped zucchini

In a saucepan coated with cooking pray, cook carrots and onion in butter until tender.  Stir in broth, rice, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 13 mins.  

Stir in the yellow squash and zucchini.  Cover and simmer 6-10 mins longer or until rice and vegetables are tender.  Makes 4 servings.  

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