Italian Rice and Veggie Supper Recipe - BettyCrocker.com

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