Rice with Summer Squash
Prep: 15 minutes Cook 25 min
Yield: 4 servings
1 cup chopped carrots
½ 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
In a saucepan coated with nonstick cooking spray; cook carrots and onion in Pam until tender. Stir in the broth, rice, salt and pepper. Bring to a boil. Reduce heat cover and simmer for 13 minutes.
Stir in yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.
Nutrition Facts: ¾ cup equals 123 calories, 3 g fat (2 g saturated fat), 8mg cholesterol, 346 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein.
Diabetic Exchanges: 1 starch, 1 vegetable, and 1/2 fat