Summer Vegetable Rice

Name: Summer Vegetable Rice
Ingredients: Cooking spray; 3/4 cup chopped onion; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 (14.5-ounce) can diced tomatoes with basil, oregano, and garlic; 1 (14.5-ounce) can vegetable broth; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/4 teaspoon hot sauce; 1 zucchini, sliced; 1 yellow squash, sliced; 1 cup uncooked long-grain rice; 1/4 cup chopped fresh cilantro; 1/2 cup (2 ounces) pre-shredded reduced-fat Cheddar cheese

14 ingredients

1 steps

Ingredients

Cooking spray
3/4 cup chopped onion
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 (14.5-ounce) can diced tomatoes with basil, oregano, and garlic
1 (14.5-ounce) can vegetable broth
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon hot sauce
1 zucchini, sliced
1 yellow squash, sliced
1 cup uncooked long-grain rice
1/4 cup chopped fresh cilantro
1/2 cup (2 ounces) pre-shredded reduced-fat Cheddar cheese

Directions

1

Place a Dutch oven coated with cooking spray over medium-high heat. Add onion and peppers; saute 6 minutes or until tender. Add tomatoes and next 4 ingredients; bring to a boil. Add zucchini, squash, and rice; return to a boil. Cover, reduce heat, and simmer 25 minutes. Remove from heat; stir in cilantro, and sprinkle evenly with cheese.