- 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.