Italian Rice and Veggie Supper

Name: Italian Rice and Veggie Supper
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 411 grams diced tomatoes with basil, garlic and oregano, undrained; 237 milliliters thinly sliced fresh carrots; 1 stalk celery, thinly sliced; 118 milliliters chopped onion; 177 milliliters uncooked regular long-grain white rice; 1 teaspoons salt; 1 Tbsp olive or vegetable oil; 355 milliliters water; 1 small zucchini or yellow summer squash, halved lengthwise, cut into 1/4-inch-thick slices

You can never have too many side dish recipes, so give Italian Rice and Veggie Supper a try. This recipe serves 4. One portion of this dish contains around 5g of protein, 4g of fat, and a total of 220 calories. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up canned tomatoes, summer squash, onion, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet.

Instructions

Heat oil in large saucepan or Dutch oven over medium-high heat until hot.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Sauce Pan

Add carrots, onion and celery; cook and stir 3 minutes.

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Carrot

Celery

Onion

Add zucchini; cook and stir 2 minutes.

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Zucchini

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.

Ingredients you will need

Vegetable