Veggie Rice with Feta
Kitchen Tested 
- Yield 4 servings
A great way to use up vegetables hanging around in the refrigerator.
Ingredients
- 2 teaspoons minced garlic
- 1 cup chopped onion
- 1 cup chopped zucchini
- 1 cup broccoli florets, cut into small pieces
- 1 cup chopped yellow squash
- 1/2 cup chopped red bell pepper
- 1 1/2 cups rice
- 3 cups canned fat-free vegetable broth
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons chili powder
- 1/4 cup sliced pitted ripe black olives
- 1/3 cup crumbled feta cheese
Instructions
- In a large skillet coated with nonstick cooking spray, saute garlic, onion, zucchini, broccoli, squash and red pepper over medium-high heat until tender, 5 to 7 minutes. Add rice and cook 2 minutes, stirring constantly. Add broth, oregano, basil, chili powder and olives. Bring to a boil, reduce heat, cover, and cook 20 to 30 minutes, until rice is tender. Toss with feta.
