Rice with Summer Squash

Recipe from Tasteofhome.com

This side dish is probably more suited for summer but it's so delicious I would eat it anytime.  I'm not too fond of summer squash but I'll make an exception for this.  I like the fact that there is still a bit of a crunch to the squash and zucchini.

Rice with Summer Squash

4 Servings Prep: 15 min. Cook: 25 min.

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 medium yellow summer squash, chopped
• 1 medium zucchini, chopped

Directions

• In a large saucepan coated with cooking spray, cook carrots and onion
• in butter 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. Yield: 4 servings.

Nutrition Facts: 3/4 cup equals 123 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 346 mg sodium, 21 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

sodium, 21 g carbohydrate, 3 g fiber, 4 g protein.