Published Jan 05, 2010 in Rice

This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.


1 can (about 14 ounces) chicken broth
3 tablespoons butter or margarine
1 cup rice
1 cup coarsely chopped onion
2 cloves garlic minced
1 cup thin zucchini strips
1 cup thin yellow squash strips
1/2 cup shredded mozzarella cheese
Black pepper
4 slices crispy cooked bacon, crumbled (optional)

Add water to broth to make 2 1/4 cups liquid; set aside. Melt butter in large saucepan. Add rice, onion and garlic. Cook over medium heat, stirring constantly, three to four minutes. Add liquid. Bring to boil. Reduce heat. Cover tightly and simmer 20 minutes. Stir in zucchini and yellow squash. Let stand covered until all liquid is absorbed, about five minutes. Stir in cheese. Sprinkle with pepper and, if desired, bacon. Make six servings.

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