Italian Rice and Veggie Supper

 

1

tablespoon olive or vegetable oil

1

cup thinly sliced fresh carrots

1/2

cup chopped onion

1

stalk celery, thinly sliced

1

small zucchini or yellow summer squash, halved lengthwise, cut into 1/4-inch-thick slices

3/4

cup uncooked regular long-grain white rice

1 1/2

cups water

1

(15 or 15.5-oz.) can kidney beans, drained, rinsed

1

(14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained

1/2

teaspoon salt

• 1 Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add carrots, onion and celery; cook and stir 3 minutes. Add zucchini; cook and stir 2 minutes.
• 2 Stir in all remaining ingredients. Bring to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until vegetables are tender and liquid is absorbed, stirring occasionally.