Italian Rice and Veggie Supper

Italian Rice and Veggie Supper

Bring the fabulous flavors of Italy to your dinner table with this hearty rice and vegetable dish.

Prep Time

45

Minutes

Total Time

45

Minutes

Makes

4

(1

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.
Makes 4 (1 1/2-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
Summer squash including zucchini and yellow summer squash, is abundant during late summer. Pattypan, another summer squash, is a small round squash with a scalloped edge. Pale green when young, pattypan turns white when fully ripe. Any summer squash can be used in this recipe.
Make It Special
While the rice mixture is still piping hot, sprinkle it with finely shredded mozzarella.
Serving Suggestion
Make a refreshing salad of crisp lettuce, sliced cucumbers and halved cherry tomatoes tossed with Italian vinaigrette. To drink, try an Italian red wine such as Valpolicella.

Nutrition Information:

1 Serving (1 1/2 Cups)
  • Calories 290
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1g,),
  • Cholesterol 0mg;
  • Sodium 640mg;
  • Total Carbohydrate 55g
    • (Dietary Fiber 7g,
    • Sugars 7g),
  • Protein 9g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Fruit;
    • 3 Other Carbohydrate;
    • 2 Vegetable;
    • 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.