1 yellow squash, halved and cut into ¼ inch slices
1 clove garlic, minced
½ tsp. basil
½ tsp. sea salt
¼ tsp. pepper
1 lb. organic lean ground beef
¾ c. shredded reduced fat Monterey Jack cheese
Instructions
In a medium saucepan, bring water to a boil. Add rice, cover and simmer about 45 minutes.
Cook 1 lb. ground beef in a nonstick skillet over medium heat until no longer pink.
During the last 5 minutes of cooking time, 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 saute for 5 minutes, stirring occasionally.
Add cooked rice and ground beef to vegetables, cover with lid and cook for 5 minutes.
Stir vegetables and rice together and top with cheese. Place lid on top for 1 minute.
Nutrition Information
Serving size: 1½ cups Calories: 259 Fat: 6 g Carbohydrates: 40 g Protein: 10 g
Recipe by Clean Eating Online at https://cleaneatingonline.com/veggie-rice-and-cheese-casserole-2/