Quick Italian Rice

1. 1

   In a saucepan, add the rice, 1 1/2 cups chicken broth; stir.

2. 2

   Bring to a boil, stir; change burner heat to low, cover and simmer for approximately 15 minutes; set aside.

3. 3

   In a big skillet, melt the butter over medium-high heat.

4. 4

   Add the carrots, zucchini, and yellow squash; saute and stir occasionally for 2-3 minutes or just until softened.

5. 5

   Add the wine and cook for 2 minutes; set aside and keep warm.

6. 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. 7

   Add in the cooked vegetables, cheese, and pepper; stir to mix together.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.