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Black Bean Rice and Yellow Squash

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Black Bean Rice and Yellow Squash

5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Black Bean Rice and Yellow Squash
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 258kcal


  • 1 none cooking spray
  • 1 medium carrot
  • 1/2 medium onion
  • 1 medium squash, summer
  • 1 medium zucchini
  • 15 ounce black beans, canned
  • 1 tablespoon butter, unsalted
  • 1 cup chicken broth, low-sodium
  • 1/3 cup long-grain rice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, ground

Serve With

  • 4 medium kiwi


  • Peel and dice carrot and onion; dice yellow squash and zucchini. Drain and rinse beans.
  • In a large saucepan coated with cooking spray, cook carrots and onion in butter until tender.
  • Stir in the broth, rice, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 13 minutes.
  • Stir in yellow squash, zucchini, and beans.
  • Cover and simmer 6-10 minutes longer or until rice and vegetables are tender.
  • Serve warm with kiwi slices on the side.
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Calories: 258kcal | Carbohydrates: 47g | Protein: 11g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 1030mg | Fiber: 11g | Sugar: 10g

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