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“A fast, colorful rice dish that goes well with almost anything.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan, add the rice, 1 1/2 cups chicken broth; stir.
  2. Bring to a boil, stir; change burner heat to low, cover and simmer for approximately 15 minutes; set aside.
  3. In a big skillet, melt the butter over medium-high heat.
  4. Add the carrots, zucchini, and yellow squash; saute and stir occasionally for 2-3 minutes or just until softened.
  5. Add the wine and cook for 2 minutes; set aside and keep warm.
  6. Add the rest of the 1/2 cup broth to the rice and stir over medium-high heat until the broth is absorbed.
  7. Add in the cooked vegetables, cheese, and pepper; stir to mix together.
  8. Serve immediately.

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