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Italian Rice and Veggie Supper

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

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  • Prep Time 45 min
  • Total Time 45 min
  • Servings 4

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
290
(
Calories from Fat
35),
% Daily Value
Total Fat
4g
4%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
640mg
640%;
Total Carbohydrate
55g
55%
(Dietary Fiber
7g
7%
  Sugars
7g
7%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
190%;
Vitamin C
20%;
Calcium
10%;
Iron
20%;
Exchanges:
2 Starch; 1 Fruit; 3 Other Carbohydrate; 2 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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