Yellow Squash Rice

Toss in some cooked chicken or turkey and you have a one-dish meal.

Yield: 5 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 66
  • Fat: 1.6g
  • Saturated fat: 0.8g
  • Protein: 1.7g
  • Carbohydrate: 11.7g
  • Cholesterol: 4mg
  • Iron: 0.5mg
  • Sodium: 137mg
  • Calories from fat: 21%
  • Fiber: 1.6g
  • Calcium: 19mg


  • 1/2 cup uncooked instant brown rice (such as Uncle Ben's)
  • Cooking spray
  • 1 cup chopped onion (about 1 medium)
  • 1 garlic clove, minced
  • 1 1/4 cups chopped yellow squash (about 1 medium)
  • 1/2 teaspoon dried oregano
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon light butter
  • 1/4 teaspoon salt


  1. Cook rice according to package directions, omitting salt and fat.
  2. Meanwhile, place a medium nonstick skillet coated with cooking spray over medium heat. Add onion and garlic; sauté 3 minutes. Add squash and oregano; sauté 3 minutes. Stir in rice, parsley, butter, and salt; toss well.
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