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Prep 45min
Total45min
Servings4
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Ingredients
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
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Steps
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.
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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.
While the rice mixture is still piping hot, sprinkle it with finely shredded mozzarella.
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.
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