Veggie, Rice and Cheese Supreme
Clean Eating Magazine
2 ½ cups water
1 cup brown rice
1 tsp olive oil
1 small zucchini, halved and cut into ¼ inch slices
1 small yellow squash, halved and cut into ¼ inch slices
2 cloves garlic minced
½ tsp basil
½ tsp salt
¼ tsp fresh ground black pepper
¾ cup shredded reduced fat Monterey Jack cheese (about 4 oz)
In a medium saucepan, bring water to a boil. Add rice, lower heat and cover. Simmer until rice is done, about 25 minutes.
When the rice has 5 minutes of cooking time remaining, pour olive oil into a nonstick skillet and place over medium heat. Add zucchini, yellow squash and garlic to the pan. Sprinkle with basil, salt and pepper, and sauté for about 5 minutes, stirring occasionally.
Add cooked rice on top of vegetables, cover with lid, turn heat to low and cook for 5 more minutes. Stir veggies and rice together and top with cheese. Replace lid for about 1 minute until cheese is melted.