Quick Italian Rice

A fast, colorful rice dish that goes well with almost anything.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  cup  uncooked long-grain rice
• 2  cups chicken broth, divided
• 1  tablespoon butter
• 1⁄2 cup  thinly sliced carrot
• 1⁄2 cup  thinly sliced zucchini
• 1  cup  thinly sliced  yellow squash
• 1⁄4 cup dry white wine
• 1⁄4-1⁄3 cup parmesan cheese
•  pepper (white or black)

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.