Veggie Rice with Feta

Kitchen Tested
  • Yield 4 servings

A great way to use up vegetables hanging around in the refrigerator.


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


  1. 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.



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