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Italian Rice and Veggie Supper

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By Betty Crocker Kitchens
Updated Nov 12, 2010
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Bring the fabulous flavors of Italy to your dinner table with this hearty rice and vegetable dish.

Italian Rice and Veggie Supper

  • Prep Time 45 min
  • Total 45 min
  • Servings 4
  • Ingredients 10
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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

Instructions

  • Step 
    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.
  • Step 
    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

290 Calories
4g Total Fat
9g Protein
55g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
290
Calories from Fat
35
Total Fat
4g
6%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
640mg
27%
Total Carbohydrate
55g
18%
Dietary Fiber
7g
28%
Sugars
7g
Protein
9g
% Daily Value*:
Vitamin A
190%
190%
Vitamin C
20%
20%
Calcium
10%
10%
Iron
20%
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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