Ingredients
1
tablespoon olive or vegetable oil
1
cup thinly sliced fresh carrots
1/2
cup chopped onion
1
stalk celery, thinly sliced
1
small zucchini or yellow summer squash, halved lengthwise, cut into 1/4-inch-thick slices
3/4
cup uncooked regular long-grain white rice
1 1/2
cups water
1
(15 or 15.5-oz.) can kidney beans, drained, rinsed
1
(14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained
1/2
teaspoon salt
Preparation
Heat oil in large saucepan or Dutch oven over medium-high heat until hot. Add carrots, onion and celery; cook and stir 3 minutes. Add zucchini; cook and stir 2 minutes.
Stir in all remaining ingredients. Bring to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes or until vegetables are tender and liquid is absorbed, stirring occasionally.
