Rice With Summer Squash Recipe

Ingredients

1 cup chopped carrots1/2 cup chopped onion1 tablespoon butter1 cup reduced-sodium chicken broth or vegetable broth1/3 cup uncooked long grain rice1/4 teaspoon salt1/4 teaspoon pepper1 medium yellow summer squash, chopped1 medium zucchini, chopped

Preparation

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.