Vegetable Rice

  • Yield: 4 to 6 servings


2tablespoons (1/4 stick) light stick margarine
2cups diced peeled eggplant
1 yellow squash, diced
1cup sliced fresh mushrooms
2 garlic cloves, minced
1 tomato, chopped
1 (7-ounce) can pimientos, minced
Salt and pepper to taste
1 1/4cups rice
1 (16-ounce) can fat-free chicken broth


  1. In a large pot coated with nonstick cooking spray, melt margarine and saute eggplant, squash, mushrooms, garlic, tomato and pimientos until just tender, about 4 minutes.  Add salt and pepper, then add rice and chicken broth.  Bring to a boil.  Lower heat, cover 20 to 30 minutes, or until rice is done.

Nutritional Info *per serving

  • Calories 214
  • Fat 2.4g
  • Saturated Fat .4g
  • Cholesterol 0mg
  • Sodium 213mg