Rice With Carrots Zucchini And Summer Squash
Photo courtesy of Misa
Taken from my “Favorites” folder!…
For a vegetarian option use vegetable broth instead of chicken broth
Servings 4
INGREDIENTS:
1 small carrot, peeled and finely diced
1 small onion, chopped (or use 1/2 medium onion)
1 large garlic clove, minced (garlic lovers can use more)
pinch cayenne pepper, optional
3 tablespoons butter
1 cup reduced-sodium chicken broth
1/3 cup uncooked long grain rice
1/2 teaspoon each salt and fresh ground black pepper
1 medium yellow summer squash, chopped
1 medium zucchini, chopped
INSTRUCTIONS:———————————–
In a saucepan coated with cooking spray heat butter oven medium heat.
Add on onion and diced carrot; cook until tender (about 3 minutes).
Add in garlic and cayenne pepper; cook 1-2 minutes.
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 continue simmering 6-10 minutes longer or until rice and vegetables are tender.
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Oh wow! I really like this a lot – I see why it’s in your favorites. Loaded with yummy veggies, it has a slightly creamy texture due to the butter that is just right. The cayenne adds a nice kick. I used one crookneck yellow squash for the summer squash. I think leftovers will be fabulous with a little fresh grated parmesan. Thank you so much for sharing this recipe; I’ll be using it again and again.