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.  

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 cup chopped yellow squash
  
• 1 cup chopped zucchini
  

Directions:

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.