Rice With Summer Squash

Ingredients

• 1 cup chopped carrots
• 1/2 cup chopped onion
• 1 tablespoon butter
• 1 cup reduced sodium chicken broth or vegetable broth
• 1/3 cup uncooked long grain rice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium yellow summer squash, chopped
• 1 medium zucchini, chopped

Directions

1. In a saucepan coated with nonstick 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.
2. Stir in the yellow squash and zucchini. Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.