Rice Primavera

Kitchen Tested
  • Yield 6 to 8 servings

Use whatever type rice you have in the pantry in this low-fat side.


2 cups broccoli florets
1 cup sliced mushrooms
2 cups yellow squash, cut in fourths
1 cup coarsely chopped onion
1 teaspoon minced garlic
1 cup coarsely chopped tomatoes (Roma)
1 (5-ounce) can evaporated skimmed milk
4 cups cooked rice
1/3 cup grated Parmesan cheese
Salt and pepper to taste
1/4 teaspoon crushed red pepper flakes, optional


  1. In a large skillet coated with nonstick cooking spray, stir-fry the broccoli, mushrooms, squash, onion and garlic for about 7 to 8 minutes or until tender. Add tomatoes and continue cooking for 2 minutes. Stir in evaporated milk and continue cooking until well heated. Add rice, cheese, salt and pepper flakes, cooking and tossing until well mixed and heated.

Note: Use brown rice for additional dietary fiber and trace nutrients.



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