Italian Rice and Veggie Supper

Trust us, your family will rave about this Italian style rice and vegetables recipe, ready in 45 minutes.

  • prep time 45 min
  • total time 45 min
  • ingredients 10
  • 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
  • 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.
  • 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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