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4 servings
suggest servings
| 6 | cups | chicken broth | strong |
| 2 | tablespoons | olive oil | |
| 1/2 | cup | carrots | chopped |
| 1/2 | cup | celery | chopped |
| 1/2 | cup | red onion | chopped |
| 1/2 | cup | zucchini | chopped |
| 1/2 | cup | yellow squash | chopped |
| 1 | cup | rice | cooked |
| 1 | x | salt | to taste |
| 1 | x | black pepper | o taste |
| 4 | sprigs | cilantro | chopped, leaves for garnish |
Bring stock to a boil in a large pot.
In a separate large pot, heat oil and sauté carrots, celery, onion, zucchini and yellow squash.
Add boiling stock to vegetables, then stir in rice; season with salt and pepper.
Ladle into bowls and top with cilantro.
| % Daily Value* | |
| Total Fat 11.0g | 17% |
| Saturated Fat 2.0g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 552mg | 23% |
| Total Carbohydrate 56.0g | 19% |
| Dietary Fiber 2.0g | 9% |
| Sugars 9.0g | |
| Protein 14.0g | 27% |
| Vitamin A | 83% | Vitamin C | 20% | |
| Calcium | 6% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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