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; 15 (15 or 15.5-oz.) can kidney beans, drained, rinsed; 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 Mediterranean recipes, so give Italian Rice and Veggie Supper a try. Watching your figure? This gluten free and vegan recipe has 225 calories, 6g of protein, and 4g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. It works best as a side dish, and is done in about 45 minutes. A mixture of summer squash, carrots, water, and a handful of other ingredients are all it takes to make this recipe so tasty.

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